These stuffed sweet potatoes have a lot of delicious flavors going on. From Moroccan-spiced quinoa and hearty vegetable curry to the final sprinkle of crunchy pumpkin seeds on top, this dish will keep your taste buds entertained the whole time. This entrée even has peanut butter! So next time you want a unique and filling dish, try these sweet potatoes out. You won't be disappointed.
Moroccan Quinoa Stuffed Sweet Potatoes [Vegan]
- 8 medium sweet potatoes, baked
For the Filling:
- 1 tablespoon olive oil
- 1 medium bell pepper, seeded and diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 3/4 cup cauliflower florets
- 3/4 cup green beans
- 1 small tomato, diced
- 1 cup chickpeas, cooked
- 1/4 cup creamy peanut butter
- 1 tablespoon curry powder
- 2 teaspoons cumin
- 1/2 tablespoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon cocoa powder
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 cups quinoa, cooked
- 1 cup water
- 1/4 cup pumpkin seeds (optional)
- Preheat the oven to 375° F and line a baking tray with foil.
- Heat olive oil in a large skillet over high heat and add garlic, onion, peppers, cauliflower, and green beans. Sauté over heat for 5-6 minutes until they start to brown and soften. Reduce heat to medium, add tomato and chickpeas, and continue cooking for about 5 minutes longer. Stir in peanut butter and spices until combined then mix in quinoa and water. Reduce heat to low, place a lid over pan, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat.
- Slit your sweet potatoes in half lengthwise and place slightly open-face on the prepared tray. Scoop large spoonfuls of filling into each potato and if desired top with pumpkin seeds. Place tray in the oven and bake for 15-20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few minutes. Serve warm.