Quinoa Stuffed Sweet Potatoes
1 h 15 min
|
intermediate
|
lactose-free,
low-fat,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
These quinoa stuffed sweet potatoes bring Latin-style sofrito heat to sweet, caramelized spuds, with smoky cumin and paprika making the quinoa taste like it had all day to party on the stove.
Perfect for Meatless Monday, meal prep, or a cozy weeknight, they are hearty, protein-packed, and big on flavor without fuss.
Ingredients (4 servings)
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Ingredients for the Sweet Potatoes:
- 4 medium sweet potatoes sweet potatoes 1.33 lb medium
Ingredients for the Quinoa:
- 1 cup quinoa, rinsed white quinoa 0.41 lb
- 2 cups vegetable broth vegetable broth 1 lb
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Sofrito:
- 2 Tbsp olive oil olive oil
- 1 small onion, chopped onion 1 ct small
- ½ green bell pepper, roughly chopped green bell pepper 0.5 ct
- ½ red bell pepper, chopped red bell pepper 0.5 ct
- 4 garlic cloves, peeled garlic 0.36 head (for garlic cloves)
- ¼ cup fresh cilantro leaves fresh cilantro leaves 0.25 oz
- ¼ tsp salt salt
How to Make Quinoa Stuffed Sweet Potatoes
-
Bake the sweet potatoes
Heat the oven to 425 F with a rack in the center.
Scrub, dry, and prick the sweet potatoes 6 to 8 times each with a fork.
Rub lightly with olive oil and a pinch of salt, then set on a rack over a sheet pan for airflow.
Bake until a skewer slides in without resistance, 45 to 55 minutes depending on size.
-
Blend the sofrito
Add onion, green bell pepper, red bell pepper, garlic, cilantro, salt, and the olive oil to a blender or food processor.
Pulse to a coarse puree, stopping to scrape the sides so everything blends evenly.
-
Cook the sofrito
Warm a skillet over medium heat and add a drizzle of olive oil if the pan looks dry.
Cook the blended sofrito 3 to 5 minutes until fragrant and some moisture evaporates, then taste and adjust salt.
-
Cook the quinoa
Rinse quinoa until the water runs mostly clear to remove bitterness.
Optional but excellent: toast the rinsed quinoa in a saucepan with a teaspoon of oil and the cumin and smoked paprika for 1 to 2 minutes until nutty.
Add vegetable broth, salt, and black pepper, bring to a boil, then reduce to low, cover, and simmer 15 minutes.
Turn off the heat and let it stand covered 5 minutes, then fluff with a fork.
-
Scoop and mash the sweet potato flesh
When the sweet potatoes are cool enough to handle, halve them lengthwise.
Scoop out the flesh into a bowl, leaving about a 1/4 inch border so the skins stay sturdy.
Mash the sweet potato flesh with half of the cooked quinoa and a few spoonfuls of sofrito until creamy and well seasoned.
-
Fold, stuff, and heat through
Fold the remaining quinoa into the mash for texture, then taste and adjust salt and pepper.
Spoon or pipe the filling back into the potato skins, mounding it slightly.
Top with a little more sofrito for color and flavor.
Return to the oven for 8 to 10 minutes to reheat and lightly toast the tops, then rest 2 minutes before serving.
-
Finish and serve
Garnish with fresh cilantro, a squeeze of lime, and a handful of toasted pepitas or chopped scallions if you like a little crunch.
Hit it with your favorite hot sauce if you want extra swagger.
Substitutions
- Quinoa -> Millet
- Millet brings a similar nutty vibe with slightly more chew, and it stays fluffy in the skins; cook 1 cup millet with 2 1/4 cups broth for 20 to 22 minutes, then steam off heat 5 minutes.
- Smoked paprika -> Chipotle powder
- Chipotle powder keeps the smoke but adds a gentle heat and a deeper chili backbone, making the filling taste richer without extra ingredients.
- Cilantro -> Flat-leaf parsley + lime zest
- Parsley keeps it fresh and green while lime zest adds bright citrus snap, so you still get a clean herb note without cilantro’s signature flavor.
Tips
- Salt and oil the skins
- A light rub of oil and salt turns the skins into snack-worthy jackets that hold their shape and add savory crispness.
- Control moisture for a plush filling
- Cook the sofrito until some liquid evaporates and let the sweet potato flesh steam off for a minute before mashing so the mix does not go watery.
- Bloom the spices
- Toasting cumin and smoked paprika in the pot with the quinoa for a minute releases fat-soluble aromas and makes the whole kitchen smell like you mean business.
- Rest the quinoa
- Five minutes off heat before fluffing lets steam redistribute so the grains stay separate and not clumpy.
- Pipe for clean plating
- Spoon the filling into a zip-top bag, snip a corner, and pipe it back into the skins for neat, tall mounds without mess.
- Make-ahead workflow
- Bake potatoes, cook quinoa, and cook sofrito up to 2 days ahead, then mix, stuff, and reheat 15 minutes at 375 F when ready to serve.
- Grill finish option
- Fire up the grill to medium and set stuffed potatoes on a cool zone for 6 to 8 minutes to pick up smoky edges without drying the filling.
Nutrition Facts *
| Energy | 353 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 16 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My quinoa tastes bitter, what went wrong?
- It likely was not rinsed well enough; rinse under cold water for 30 to 60 seconds while agitating with your fingers, then toast briefly before adding broth to mellow any residual saponins.
- The sweet potato skins tore while scooping, can I save it?
- Yes; overlap two torn halves on the sheet pan to create a boat, pack in the filling to glue them together, or bake the filling in a small casserole and top with crushed pepitas for a crispy layer.
- My filling is too loose, how can I fix it?
- Fold in extra quinoa a little at a time, stir in a tablespoon of panko or ground toasted pepitas, and bake a few extra minutes so the starches set.
- I do not have a blender, can I still make sofrito?
- Finely mince everything by hand and cook it a minute longer to soften; it will be more rustic but just as tasty.
- How can I add more protein while keeping it vegan?
- Fold in 1 to 1 1/2 cups black beans or chickpeas to the mash and warm through, then adjust salt since legumes soak up seasoning.
- Can I freeze the stuffed potatoes?
- Yes; cool completely, wrap each tightly, and freeze up to 2 months, then reheat from frozen at 350 F for 30 to 35 minutes until hot in the center.
Serving Suggestions
Big flavor loves good company, so serve these with a quick cabbage slaw tossed in lime and olive oil for crunch or drizzle with an avocado-cilantro crema to add cool richness.
A chilled sauvignon blanc or a citrusy pale ale cuts through the sweet-creamy filling and lets the smoky sofrito sing without overpowering your plate.
More pairings:
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