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 over top for a perfect touch of sweetness. You can serve over a bed of arugula or you can simply add a few leaves. Yum and done.

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

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Cooking Time

20

Ingredients

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:

For the Vegan Parmesan Cheese:

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

Preparation

  1. Preheat your oven to 400°F.
  2. 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.
  3. Cook your quinoa according to package directions.
  4. 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.
  5. In your blender or food processor, add all the pesto ingredients and blend until smooth and well combined
  6. 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.
  7. Add the cranberries into the quinoa and stir to mix in.
  8. 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

Total Calories: 2334 | Total Carbs: 312 g | Total Fat: 107 g | Total Protein: 48 g | Total Sodium: 1244 g | Total Sugar: 147 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Gina Fontana

See My Recipes

Gina is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free, dairy-free, and plant-based dishes that take 30 minutes or less to prepare. She lives with her husband Ben, baby boy Read, two fur babies, Boomer and Mickey. Gina develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.

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