These Gluten-Free Vegan Stuffed Sweet Potatoes with Kale and Quinoa are a wholesome, nutrient-packed meal perfect for any time of day. With their naturally sweet and creamy base, roasted sweet potatoes are filled with a savory mixture of sautéed kale, fluffy quinoa, and flavorful seasonings. This easy-to-make dish is ideal for a comforting weeknight dinner or an impressive meal for guests.
Why You’ll Love This Recipe
- Naturally Gluten-Free and Vegan: A satisfying meal that fits a variety of dietary needs.
- Packed with Nutrients: Loaded with fiber, plant-based protein, and vitamins.
- Simple and Versatile: Easy to customize with your favorite veggies, grains, and toppings.
- Meal Prep-Friendly: Make ahead and reheat for quick lunches or dinners.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed and pierced with a fork
- 1 tablespoon olive oil (optional, for roasting)
- Pinch of salt and pepper
For the Filling:
- 1 cup cooked quinoa
- 2 cups kale, chopped (stems removed)
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Optional Toppings:
- Avocado slices
- Tahini drizzle
- Pumpkin seeds
- Fresh parsley, chopped
Ingredient Breakdown
Sweet Potatoes
A naturally sweet and fiber-rich base, sweet potatoes are packed with beta-carotene, vitamin C, and potassium.
Quinoa
This gluten-free grain is a complete protein, adding heartiness and texture to the filling.
Kale
A superfood loaded with vitamins A, C, and K, kale brings a delicious earthiness to the dish.
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rub the sweet potatoes with olive oil (if using) and sprinkle with salt and pepper.
- Place the sweet potatoes on the baking sheet and roast for 45-50 minutes, or until tender when pierced with a fork.
Step 2: Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Add red onion and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the kale, chickpeas, smoked paprika, cumin, salt, and pepper. Cook for 3-5 minutes, until the kale is wilted.
- Add the cooked quinoa to the skillet and mix well. Remove from heat.
Step 3: Stuff the Sweet Potatoes
- Once the sweet potatoes are roasted and cool enough to handle, slice them open lengthwise.
- Gently fluff the inside of each sweet potato with a fork, creating space for the filling.
- Spoon the quinoa and kale mixture into each sweet potato.
Step 4: Garnish and Serve
- Top with avocado slices, a drizzle of tahini, or your favorite toppings.
- Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Add Protein: Swap chickpeas for black beans or tofu for an extra protein boost.
- Switch the Greens: Replace kale with spinach, chard, or arugula.
- Make It Spicy: Add a pinch of chili powder or red pepper flakes to the filling for heat.
- Save Time: Use pre-cooked quinoa and store-bought roasted sweet potatoes to speed up prep.
- Meal Prep Tip: Store roasted sweet potatoes and filling separately, then assemble before serving.
Nutritional Information (Per Stuffed Sweet Potato)
- Calories: 280
- Protein: 8g
- Carbohydrates: 45g
- Fat: 7g
- Fiber: 8g
- Vitamin A: 200% of the daily value
- Iron: 15% of the daily value
This dish is a well-balanced meal that’s rich in nutrients and perfect for a healthy lifestyle.
Conclusion
These Gluten-Free Vegan Stuffed Sweet Potatoes with Kale and Quinoa are a delightful combination of hearty, sweet, and savory flavors. Whether you’re looking for an easy weeknight dinner, a meal-prep option, or a nourishing dish to impress, this recipe has you covered.
Have you tried this recipe? Share your favorite toppings or variations in the comments below! Don’t forget to tag us on social media with your stuffed sweet potato photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I use other grains instead of quinoa?
Yes! Brown rice, farro, or couscous make great substitutes for quinoa in the filling.
2. How do I store leftovers?
Store stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
3. Are there any other topping ideas?
Absolutely! Try salsa, vegan cheese, hummus, or crushed nuts for extra flavor and texture.
4. Can I freeze these stuffed sweet potatoes?
Yes! Wrap each stuffed sweet potato tightly in foil and freeze for up to 2 months. Reheat in the oven at 375°F (190°C) until warmed through.
5. What pairs well with this dish?
Serve it alongside a side salad, roasted vegetables, or a bowl of soup for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.