Quinoa + Pea Pesto Stuffed Sweet Potatoes

Quinoa + pea pesto stuffed sweet potatoes

Sometimes I just don’t know what to cook, and I get overwhelmed with thinking of what to make for dinner. I’m right there with ya, friend. And you know, let’s not over complicate it. What’s that saying? Less is more. And you know, sometimes it really is. So as I stood staring in my fridge, I grabbed some leftover pea pesto and went from there.

Quinoa + pea pesto stuffed sweet potatoes

Sweet potatoes are always good, and the good news is, you can stuff them with pretty much anything and it’s a winner dinner (or breakfast, or lunch!). In this particular dish I cooked up some quinoa, mixed in some cranberries, drizzled some avocado cream, added a dollop of pea pesto, and sprinkled some pomegranate seeds over top for a perfect touch of sweetness (and antioxidants we all need this time of year)! You can serve over a bed of arugula or you can simply add a few leaves. Yum and done.


Quinoa + Pea Pesto Stuffed Sweet Potatoes

Course: Main Course
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients

  • 3 large sweet potatoes
  • 1 cup quinoa
  • 1-1+1/2 cup dried cranberries
  • pomegranate seeds
  • arugula
  • pea pesto (see below)
  • avocado cream (see below)
  • salt + pepper to taste

Pea Pesto

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

Avocado Cream

  • 1+1/2 avocados
  • 1/2 cup unsweetened almond milk
  • pinch salt

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 1/4 tsp garlic powder
  • 3/4 tsp salt
  • 3-4 tbsp nutritional yeast

Instructions

  1. Preheat your oven to 400 degrees

  2. Cut the sweet potatoes in half length wise, 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. If you don't have any on hand (which I suggest you always have some on hand), 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 fridge (when done)

  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

Notes

** Vegan Parmesan cheese from Minimalist Baker

** Pea Pesto adapted from Minimalist Baker

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