Thanksgiving is a meat, grain, and dairy dominated weekend. We’ve decided to help you discover some delicious and healthy alternatives that are perfect for a the holiday meal. Take these baked sweet potato boats with quinoa, for instance. They offer the classic flavors of the holidays with a nutritious twist. You may need to make extra because people are going to want more! Just double, triple, or quadruple the recipe to the amount you need.
- Prep Time:10m
- Cook Time:1h
- Total Time:1h 10m
- Serves: 4 people
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 large sweet potatoes (rounded shaped)
- 1/2 c quinoa
- 1 1/2 c vegetable broth (+ 1 Tbsp. extra for sweet potatoes)
- 1/2 c vegan cheese
- 1/4 c dried cranberries
- 1 tbsp. fresh parsley
- 1 tsp. cinnamon
- sea salt and pepper to taste
Instructions
- Wash the sweet potatoes well and bake at 350F degrees for approximately 1 hour, or until tender. Just place them on the oven rack.
- Meanwhile, cook the quinoa in vegetable broth (for more flavor) until all the liquid is absorbed and the quinoa is fluffy (about 7-8 minutes). You can cook the quinoa in a pan or in a rice cooker. The rice cooker may take about 15 minutes to cook the quinoa.
- When the sweet potatoes are done, remove from oven. Carefully slice each one in half (the long way) and using a spoon, carefully scoop up the meat of the sweet potatoes, leaving enough around the edges to create a "wall" to help maintain it's shape.
- Add all the scooped sweet potatoes to a medium glass bowl, then add the extra tablespoon of vegetable broth, cheese, cinnamon and a pinch of sea salt and pepper. Mash or fold to combine.
- Spoon the mashed sweet potato back into it\'s skin. Add the quinoa, cranberries, and sprinkle with fresh parsley. Finish with more sea salt and pepper and a few cheese sprinkles.
- Serve hot and enjoy!
