This recipe for quinoa stuffed sweet potatoes with tahini is perfect for an easy lunch or light dinner. It contains lot of plant-based protein and uses vegetables that can either be fresh or from the freezer.
I seem to be rather a fan of stuffing vegetables with quinoa, because it always tastes so good and is so healthy as well. You may like to try my quinoa stuffed zucchini boats and quinoa stuffed squash with cheese and herbs too. Both easy and fun recipes!
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Why you'll love this recipe
- So many healthy ingredients - this is packed with plant-based protein from the quinoa and goodness from the sweet potato and vegetables.
- Creamy dressing - the tahini dressing takes up the flavour a notch and is so delicious.
- Vegan and gluten free - these quinoa stuffed sweet potatoes are suitable for both dietary requirements.
Ingredients
- Sweet potatoes - a really adaptable ingredient that can be baked, boiled, steamed and so much more. This recipe bakes the potatoes in the oven for that slightly crispy skin but soft fluffy middle. A good source of vitamin C.
- Quinoa - a complete protein, so a really good ingredient for those on a vegan diet. Quinoa can be cooked easily on the stove top, although you can buy packets pre-cooked too (but it always tastes better freshly made I think). The Terrasoul white quinoa is good.
- Tahini - made from sesame seeds, tahini is silky smooth and so creamy. Sesame is a known allergen, so please be aware of personal sensitivities. It scores 1 on the SIGHI list for my low histamine readers.
- Herbs - I always tend to add a teaspoon of dried herbs when I am cooking quinoa to give it some extra flavour and to up the nutritional content too. If I have fresh herbs in the house I sprinkle some on top.
- Vegetables - this is a versatile dish in terms of the vegetables, so use those you prefer. I think peppers work well, but you could also use carrots, broccoli or whatever else you fancy.
Make sure to see the recipe card below for the full ingredients and their quantities!
Step by step instructions
- Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake.
- While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a teaspoon of dried parsley to the cooking water.
- In a pan, heat the olive oil and gently fry the onion or leeks and garlic until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook until the peppers are tender.
- Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.
- Remove the sweet potatoes from the oven, slice lengthways and use a fork to 'fluff up' the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!
Recipe tips
If you prefer a shorted cook time for the sweet potatoes, then you can use a microwave instead.
The herbs can be swapped out for those of your preference.
Fluff up the potato with a fork before topping with the tahini quinoa mixture.
More sweet potato recipes to try
Sweet potato and ginger fish cakes
Herb cream cheese stuffed sweet potato
There's a fun sweet potato breakfast bowl in my low histamine breakfast recipes ebook too!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Quinoa stuffed sweet potatoes
Ingredients
- 2 sweet potatoes
- ⅓ cup quinoa (dry weight)
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- ¼ white onion chopped, or leeks
- 1 garlic clove minced, optional
- ½ red bell pepper or equivalent mixed peppers
- 1 tablespoon pumpkin seeds
- pinch salt
- pinch black pepper optional
For the tahini dressing
- 1 tablespoon tahini
- 2 tablespoon water
Instructions
- Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake for 35-40 minutes (depending upon the size of the potato).
- While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a teaspoon of dried parsley to the cooking water.
- In a pan, heat the olive oil and gently fry the onion or leeks and garlic for 3-5 minutes until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook for 6-8 minutes until the peppers are tender.
- Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.
- Remove the sweet potatoes from the oven, slice lengthways and use a fork to 'fluff up' the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!
Notes
- sesame seeds (for the tahini), which scores 1. Please note that sesame is a known allergen.
- black pepper, which scores 2.
- garlic, which scores 1.
- leek (if using in place of white onion), which scores 1 and has a ? as a liberator. There is a note stating that small amounts are well tolerated.
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