This roasted sweet potato stuffed with quinoa and kale, then topped with tahini dressing is a balanced meal made up of fiber, protein, and fat, but can be topped with roasted turkey for those looking to accent their meal with meat.
Makes 4 servings (1 sweet potato per serving)
- 4 sweet potatoes
- 2/3 cup quinoa, dry
- 1-1/3 cups water or vegetable stock
- 4 tablespoons tahini
- 4 teaspoons lemon juice, divided
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- 1/2 small shallot, diced
- 1/2 pound baby kale
- Salt and pepper to taste
Preheat oven to 350 degrees F. Use a fork to poke holes in sweet potatoes and then place on a baking sheet. Bake until soft, about 40-60 minutes. While potatoes are roasting, cook quinoa and prepare dressing. Boil water or stock and cook quinoa until quinoa has opened and softened through, about 25-30 minutes; drain. Make the dressing by whisking together tahini, half of the lemon juice, and a pinch of salt. Add water if needed to thin to desired consistency.
Heat oil in a large pan. Sauté garlic and shallots over medium-low heat until fragrant. Add cooked quinoa and kale, then drizzle with remaining lemon juice and season with salt and pepper. Once kale has wilted slightly, remove from heat.
To assemble, cut sweet potatoes in half and stuff with about 1/2 cup of the quinoa and kale mixture. Drizzle with tahini dressing.