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Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)

If you thought Thanksgiving was the only occasion for sweet potatoes, think again. This recipe is simple and loaded with flavors!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 8 medium baked sweet potatoes

Filling:

  • 1 tablespoon olive oil
  • 1 medium bell pepper seeded and diced
  • 1 small onion diced
  • 4 cloves garlic minced
  • 3/4 cup cauliflower florets
  • 3/4 cup green beans
  • 1 small tomato diced
  • 1 cup cooked chickpeas
  • 1/4 cup creamy peanut butter
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1/2 tablespoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 2 cups cooked quinoa
  • 1 cup water
  • 1/4 cup pepitas optional

Instructions

  1. Preheat the oven to 375 degrees F (190 C) and line a bakin tray with foil.
  2. Heat olive oil in a large skillet over high heat and add garlic, onion, peppers, cauliflower, and green beans. Saute over heat for 5 to 6 minutes until they start to brown and soften. Reduce heat to medium, add tomato and chickpeas, and continue cooking for about 5 minutes longer. Stir in peanut butter and spices until combined then mix in quinoa and water. Reduce heat to low, place a lid over pan, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat.
  3. Slit your sweet potatoes in half lenghtwise and place slightly open-face on the prepared tray. Scoop large spoonfuls of filling into each potato and if desired top with pepitas. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're warm.