These vegan quinoa and kale stuffed sweet potatoes are super nutritious and hearty. Don’t miss out on sweet potato skins: they’re full of gut-friendly and heart healthy fiber!
I put sweet potato into my salads all the time. Sometimes I roast the sweet potato with the skin on. Oftentimes, I bake the sweet potato, chop up the flesh, and throw it into the salad. I discard the scooped out skins without giving it too much thought.
This is OK sometimes, of course, but sweet potato skins have a lot to offer! They’re rich in antioxidants, for one thing. They also house a good portion of the dietary fiber in sweet potatoes. Fiber is important for digestive health as well as heart health.
Finally, sweet potato skins (and the flesh just around them) has potassium, along with Vitamins A and C.
I don’t always succeed at root to stalk cooking, but I keeping trying. These quinoa kale stuffed sweet potatoes are basically salad stuffed into a sweet potato skin. You employ the entire sweet potato, incorporating a ton of nutrient-dense raw veggies along the way.
The recipe is simultaneously very hearty and very fresh. It has become a favorite of mine for days when I want something more substantial than a salad, but still really vegetable-forward.
Making stuffed sweet potatoes can be as simple as baking the potatoes, cutting them open, and stuffing the halves or whole potatoes with any ingredients you choose.
In this kale quinoa stuffed sweet potato recipe, the potatoes are halved after baking. I scoop some of the warm baked potato flesh out of the skins, chop it, and add it to a cool kale salad. Then, I stuff that salad back into the sweet potato skins.
I think that the resulting stuffed sweet potatoes are a perfect mixture of cool and warm. I serve the leftovers cold, and I like that as well.
There are lots of ways to bake sweet potatoes. I’ve seen recipes that call for baking them at a low temperature, for a long time, while others call for higher oven temperatures. You can wrap the sweet potatoes in foil, prick them before baking (or not), rub the skins with oil before baking (or not).
I bake my sweet potatoes at 425. I scrub the skins and prick them with a fork before baking, then bake them for 50-60 minutes, or until very tender when pierced with a fork or knife.
I microwave sweet potatoes all the time for convenience—especially if I have a craving and don’t have time to bake them. But for this recipes, the potatoes and their skins taste more flavorful with baking.
The main ingredient of the dish is sweet potato, of course.
In the kale salad that goes into the sweet potatoes, I like to use a mixture of:
The dressing that I use on the salad is a simple mixture of olive oil, apple cider vinegar, and Dijon mustard. In place of the vinaigrette, you could use another type of salad dressing. My Greek vinaigrette would be great here. I also think tahini dressing would work well in the salad, and so would this roasted garlic dressing.
A nice feature of the stuffed sweet potato recipe is that you can modify the stuffing ingredients. I’ve made it with raw, very thinly sliced collard ribbons in place of kale, tomato in place of peppers, and hemp seeds in place of almonds.
You also don’t need to choose quinoa as your whole grain of choice. The recipe works well with farro, barley, wheat berries, and millet.
You can meal prep this recipe ahead of time and store the sweet potatoes in an airtight container for up to three days in an airtight container in the fridge.
You can also make parts of the recipe ahead of time and assemble later. This could include baking the sweet potatoes in advance, cooking the quinoa, or preparing the entire salad. All of these components can be made up to two days ahead of assembly!
So much goodness in one place! I love the contrast of textures and flavors in this recipe.
The recipe serves two as a main dish, or four people if you’d like to make it a side dish. Simply double it if you’d like for it to serve four. In my experience, it gets eaten quickly—and happily.
Images courtesy of Lighter.