Healthy and flavourful Thai stuffed sweet potatoes with quinoa, broccoli, and chickpea filling and almond butter sauce.
Stuffed Sweet Potatoes
- 6 medium/large sweet potatoes, washed and dried
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1 tablespoon minced or grated fresh ginger
- 1 teaspoon ground coriander
- 1/4 teaspoon chili flakes
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 4 cups broccoli florets (from 1 bunch)
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 2 tablespoons tamari
- 1/4 cup chopped basil or cilantro
Almond Butter Sauce
- 1/2 cup almond butter
- 1/2 cup full fat coconut milk
- 2 tablespoons tamari
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon maple syrup
- 1 garlic clove
Quick Pickled Shishito Peppers (Optional)
- 1 cup sliced shishito peppers
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon maple syrup
- 3/4 teaspoon sea salt
- Bake the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each a few times with a fork. Bake for 45-60 minutes, depending on the size of the potatoes. They’re ready when they’re tender all the way through. Veer on the side of over-baking- no one likes a hard sweet potato!
- While the sweet potatoes are baking, prepare the quinoa/broccoli/chickpea filling. Cook the quinoa by combining the quinoa, water, and a pinch of salt in a medium saucepan and bringing to a boil. Once boiling, turn down heat to low, cover, and cook for 15 minutes. Remove from the heat and fluff with a fork.
- Warm the oil in a skillet over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until lightly browned. Stir in the chili flakes, coriander, salt, and pepper, followed by the broccoli. Cook for five minutes. Next, add the chickpeas, tamari, basil, and quinoa. Cover, remove from the heat, and set aside until ready to serve.
- Make the almond butter sauce: Add the almond butter, coconut milk, lime juice, tamari, maple syrup, ginger, and garlic to a blender and blend until smooth. Transfer to a jar.
- Serve! Slice the sweet potatoes lengthwise and add desired amount of the filling to each. Drizzle with almond butter sauce and enjoy!
- Category: Supper
- Cuisine: Thai
Keywords: vegan Thai chickpea stuffed sweet potatoes