This dish is like a hug in your mouth. And in 2020, we could all use some extra TLC, and that definitely includes more hugs.
Normally I wait until I have quite a few “good” pics of a recipe before I post on the blog, but this one could not wait.
The other day I shared this pic on my Instagram stories (@veggiemama.cn) and one of the sweetest, most caring and talented dudes I know reached out. He let me know that this recipe would be perfect for someone close to him who could really use it right now. Say no more man, Veggie Mama’s got you!
This recipe is full of love, and lots of warm and yummy autumn flavors. Full of nutritious and tasty ingredients, it will fill you up and is a super nutritious meal all on its own! It’s easy to toss together and make on a night where you don’t feel like cooking much, but still want to eat well. My favorite! I’m happy to report that it is kid friendly as well. My three year old, who is on a sandwich bender at the moment, took one bite and said, “Mmmmm! Mom this tastes good!” Then….silence (which *never* happens at our table), until the last bite was gone. There’s something magical about that, and now I want to share the magic with you!
This savory and filling vegan stuffed baked potato is full of nothing but healthy goodness!
Stuffed Sweet Potatoes
A simple, comforting and delicious meal that's perfect for autumn.
Prep Time10 minutes
Cook Time20 minutes
Additional Time40 minutes
Total Time1 hour10 minutes
Ingredients
4 large sweet potatoes, scrubbed and pierced with a fork
2 C filtered water
3/4 cup rinsed quinoa (rinsing really helps to omit any bitterness that quinoa can have)
1 can chickpeas or 1.5 C cooked chickpeas
1 medium onion, chopped small
2 inches peeled ginger, minced
3 cloves garlic, minced
1 tbs curry powder
1 tsp ground cumin
1/2 tsp paprika
1/8 tsp cinnamon
Salt to taste
1 C coconut milk
1 tbs tomato paste
Chili powder to taste
A bit of cooking oil
Instructions
Preheat oven to 390 degrees F. Rub oil on the outside of the sweet potatoes. If you would like to cover the potatoes in foil you can, as it will help to keep them from drying out. However, it’s not necessary. Place the potatoes on the upper middle rack and roast for 20 minutes, flip onto the other side, and roast for an additional 20 minutes. Once you can easily pierce them with a fork, they are done.
Sautée onion, ginger and garlic until a bit softened and fragrant, about 4 minutes. Add curry powder, cumin, paprika and cinnamon. Cook for an additional 3-4 minutes until spices are toasted and fragrant (drool). Reduce heat if necessary to avoid burning.
Add 2 C water and rinsed quinoa, cover and bring to a boil. Once boiling, reduce heat to medium. Add salt and chili powder to taste. Simmer for an additional 15 minutes. Add chickpeas, coconut milk, and tomato paste. Cook for about 5 more minutes until heated through. Taste and adjust seasonings if necessary.
Carefully remove sweet potatoes from oven, plate, and slice down the middle to make room for the filling. Spoon curried quinoa and chickpeas into each sweet potato. If desired, top with sliced red chili pepper. Enjoy!
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