Sweet potatoes are by far one of my favorite veggies. They're so versatile and both sweet and savory, so I try to always have one lying around in my fridge for when I need it. Today I was looking for something quick and easy to throw together, and came up with the idea for a (healthy) loaded sweet potato! Packed with quinoa and topped with fresh herbs and avocado, this was the perfect lunch. Here's what you'll need:
You will need:
To start, microwave or roast the sweet potatoes until tender. If microwaving, pierce the potatoes a few times with a fork, place them on a microwave safe plate, and cook for 12 minutes per potato, or until tender ( make sure to rotate the potato periodically). If roasting in the oven, wrap the potatoes in aluminum foil and bake at 450°F for 40 minutes or until tender.
In the meantime, cook the quinoa and chop up the parsley, onion, and avocado.
Once the sweet potatoes are cooked and cooled enough to handle, cut one in half lengthwise and scoop out into a bowl. (it works best if you do the filling for one potato at a time).
Season to taste with salt, pepper, and garlic powder, and add in 1 tbsp. of lime juice. I also added in a little splash of the Tahini Goddess dressing, but that's totally optional! Mash all together, and add in 1 tbsp. of the quinoa.
Scoop the filling back into the potato skin, and top with 1/2 tbsp. of parsley, some sliced onion, and feta cheese.
Repeat using the second potato, and the remaining ingredients.
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