This week’s recommended meal for Bikini Bod Bootcamp is one of my newest, most favorite recipes! It is stuffed with nutrition and flavor, which really can’t be beat when you’re looking for a delicious, healthy meal.
Meet: QUINOA STUFFED SWEET POTATOES
These things are incredible! They’re so good for you, so filling, and so easy to make! The recipe can be found here at the original source, however, my preferred prep method for 2 people is below. Before I get to the “how-to” though, I’d like to tell you the why.
Sweet potatoes, almonds, quinoa, kale. These foods are all jam packed with nutritional value. Seriously. One cup of sweet potato alone serves up impressive amounts of vitamin A, beta carotene, vitamin C, and potassium. Almonds are full of healthy fats, protein, vitamin E, and folate. Quinoa is a superstar as far as grains go, actually being considered a complete protein containing all 9 essential amino acids. And, kale, don’t get me started on kale. This low calorie, high fiber, zero fat, leafy green contains levels of vitamins A, C, and K that literally topple the charts for daily suggested intake.
Now, mind you, these stuffed sweet potatoes have it ALL…and then some! All of those nutrients listed above can be consumed in one meal. One colorful, delicious, filling meal. Don’t believe me? Make them yourself!
What You’ll Need::
- 2 Sweet Potatoes
- 1/2 cup Quinoa
- 1 cup Organic Chicken Broth (low sodium)
- 2 teaspoons Olive Oil
- 1/2 small Onion, diced
- 1 cup Kale, washed, stems discarded, torn into 1” pieces
- 1/4 cup toasted chopped Almonds (toast your own if you have raw almonds lying around!)
- 1/8 cup dried Cranberries
- Salt and Pepper to taste
What to Do::
1) Preheat oven to 400. Wash and dry sweet potatoes, Pierce in several places with a fork, and bake on a foil lined baking sheet for 45-60 minutes, or until fork tender. Remove from oven and let stand until cool enough to handle.
- Meanwhile, cook you quinoa according to package directions. Swap out the water for broth (you can use vegetable broth if you’d like to make this vegetarian)
- In a pan, heat the olive oil. Gently saute onion with a pinch of salt & pepper until soft and fragrant.
- Add the kale, almonds, and cranberries, and saute until kale is soft.
- Add the cooked quinoa to your sauteed mix and combine. Let stand.
- Cut sweet potatoes in half lengthwise and remove the flesh in chunks. Add to quinoa mixture.
- Stuff the sweet potato skins with your quinoa mixture and serve.
Nourish and Be Nourished::