Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Sweet Potatoes with Quinoa, Kale, and Hazelnuts topped with Creamy Tahini Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 85 reviews

These Stuffed Sweet Potatoes are a wholesome and delicious dish featuring baked sweet potatoes filled with a savory mixture of quinoa, kale, and toasted hazelnuts, all topped with a creamy and tangy tahini sauce. Perfect as a hearty main course or a satisfying side, this recipe combines nutty flavors and vibrant greens for a nutrient-packed meal.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 2 medium sweet potatoes
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 1 small shallot, diced (or red onion)
  • 2 cloves garlic, minced
  • 1 cup chopped kale
  • ½ lemon, juiced
  • ½ cup hazelnuts, toasted
  • Salt & pepper to taste

Tahini Sauce

  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 - 2 tablespoons water to thin

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400ºF. Puncture the sweet potatoes multiple times with a fork to allow steam to escape during cooking. Place them in a baking dish and bake for 35 to 45 minutes, or until the flesh is soft and a knife easily slides through.
  2. Prepare Quinoa Mixture: While the sweet potatoes are baking, heat olive oil in a sauté pan over medium heat. Add minced garlic and diced shallot, sautéing for 3 to 5 minutes until fragrant and softened. Stir in the cooked quinoa, toasted hazelnuts, chopped kale, and drizzle with fresh lemon juice. Season with salt and pepper to taste, reduce heat to low, and occasionally stir until the sweet potatoes are ready.
  3. Stuff the Sweet Potatoes: Once baked, remove the sweet potatoes from the oven and allow them to cool for a few minutes. Carefully split each sweet potato open with a sharp knife, creating a cavity for the filling. Spoon the warm quinoa mixture into the center of each potato.
  4. Prepare Tahini Sauce and Serve: In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and enough water to achieve a creamy, pourable consistency. Drizzle the tahini sauce generously over the stuffed sweet potatoes. Serve immediately and enjoy your nourishing meal!

Notes

  • For a nuttier flavor, toast the hazelnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in the oven or microwave.
  • To make this dish nut-free, omit hazelnuts or substitute with pumpkin seeds.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/stuffed-sweet-potatoes-with-quinoa-kale-and-hazelnuts-topped-with-creamy-tahini-sauce-recipe/