Recipe: Winter Stuffed Sweet Potato

Ingredients:

2 sweet potatoes
1 cups red quinoa
2 cups vegetable broth
1 onion
2 tbsp coconut oil
2 packed cups chopped kale
1/2 cups cashews
1/4 cups dried cranberries
2 tbsp basil

Drizzle:
1/4 cup SY Creamy Coconut Powder BUY HERE
2 Tbsp tahini
2 Tbsp lemon juice
Black pepper and sea salt to taste

Instructions:

  1. Preheat your oven to 350 and cook your potatoes for about an hour, or until they’re super tender.
  2. While the potatoes are baking, boil veggie broth, add quinoa and turn to a simmer for about 15 minutes.
  3. Saute up the onions in the oil until they start to become translucent. Then add the cashews, cranberries, and kale. When the kale is tender, add the cooked quinoa.
  4. When the potatoes have cooled for a few minutes, cut each one in half and scoop out the middle to make potato bowls. Mix the innards of the sweet potato with the quinoa mixture.
  5. Scoop the mixture back in your sweet potato bowls.
  6. Take all the ingredients for the drizzle and mix together. Add a splash of water if needed.
  7. Add drizzle and basil to garnish. Enjoy!

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