Personal Baked Sweet Potato Boats With Quinoa

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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.

Personal Baked Sweet Potato Boats With Quinoa
  • Prep Time:10m
  • Cook Time:1h
  • Total Time:1h 10m


  • 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


  1. Wash the sweet potatoes well and bake at 350F degrees for approximately 1 hour, or until tender. Just place them on the oven rack.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot and enjoy!