Stuffed Sweet Potatoes
  • Cooking Time: 45 minutes
  • Servings: 2
  • Preparation Time: 20 minutes
  • 4-5 large sweet potatoes
  • 10 g cumin seeds
  • 60 g shredded white cheddar cheese
  • 15 g cilantro
  • 1 red pepper
  • 1 red onion
  • 60 g corn
  • 90 g sour cream
  • 120 g red and white quinoa
  • 1 bag pepper kale salad
  1. Using the quinoa cup, add 2 cups of water, a little salt and bring to a boil. Bring the heat low and let it simmer until the quinoa is cooked, about 20 minutes.
  2. Bake the sweet potatoes on an oven pan for 25-30 minutes at 572/300 degrees
  3. Remove the sweet potatoes from the oven and let them cool down for about 5 minutes. Make and incision along the length. Gently empty the sweet potato a little with a spoon to make a small cavity for the quinoa mixture.
  4. Heat a tsp of oil in a skillet. Cook to brown the onion and pepper
  5. Add the frozen vegetbale and the spices, cook for another 2 minutes and then add the cooked red and white quinoa mix well and remove from the stove.
  6. Put the mixture in the cavity of sweet potatoes, place the cheese on top and bake for a few minutes on broil until cheese is well grilled.
  7. Garnish with coriander, salsa, and sour cream to taste
Fun side dish the whole family will enjoy