8 years ago

Quinoa and Pea Pesto Stuffed Sweet Potatoes
[Vegan, Gluten-Free]

GF By: Gina Fontana

Author Bio

Gina is a certified health coach and food blogger based in Columbus, Ohio, creating naturally... Read More

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Vegan Gluten-Free Quinoa and Pea Pesto Stuffed Sweet Potatoes

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Quinoa and Pea Pesto Stuffed Sweet Potatoes [Vegan, Gluten-Free]

Dairy Free

Sweet potatoes are always good, and the good news is you can stuff them with pretty much anything and it’s a winner dinner. For this particular dish, cook up some quinoa, mix in some cranberries, drizzle some avocado cream, add a dollop of pea pesto, and sprinkle some pomegranate seeds... Read More

Ingredients You Need for Quinoa and Pea Pesto Stuffed Sweet Potatoes [Vegan, Gluten-Free]

For the Sweet Potatoes:

3 large sweet potatoes
1 cup quinoa
1 to 1 1/2 cups dried cranberries
Pomegranate seeds
Arugula
Pea pesto (see below)
Avocado cream (see below)
Salt and pepper, to taste

For the Pea Pesto:

1 cup frozen peas
1/2 cup walnuts
2 tablespoon basil, freshly chopped
1 tablespoon parsley, freshly chopped
2 tablespoon lemon juice
1/4 cup vegan parmesan cheese (see below)
1 tablespoon minced garlic

For the Avocado Cream:

1 1/2 avocados
1/2 cup unsweetened almond milk
Pinch salt

For the Vegan Parmesan Cheese:

3/4 cup raw cashews
1/4 teaspoon garlic powder
3/4 teaspoon salt
3-4 tablespoons nutritional yeast

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How to Prepare Quinoa and Pea Pesto Stuffed Sweet Potatoes [Vegan, Gluten-Free]

Preheat your oven to 400°F.
Cut the sweet potatoes in half lengthwise, drizzle with olive oil, and place on a parchment paper lined baking sheet, flesh side facing down. Bake for 20-30 minutes until soft. In the meantime make your fillings.
Cook your quinoa according to package directions.
Make your vegan parmesan cheese by blending all ingredients until you achieve a parmesan cheese-like texture. Pour into a glass container and store in the refrigerator.
In your blender or food processor, add all the pesto ingredients and blend until smooth and well combined
Rinse out your food processor/blender and add the avocado, almond milk, salt and blend until smooth. Keep it covered to keep it from browning prior to serving.
Add the cranberries into the quinoa and stir to mix in.
When the sweet potatoes are done cooking, let them cool slightly, then fluff the flesh with a fork. Add the quinoa, cranberries, pesto, drizzle with avocado cream, and sprinkle with pomegranate seeds. You can either serve over a bed of arugula or just add a few leaves over top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.