Talk about a balanced meal! Sweet potatoes, which are loaded with fiber, vitamins and antioxidants, are highly nutritious. Load one up with nutrient-dense kale and protein-packed quinoa, and you’ve got quite the plate! Finally, top off your creation with a drizzle of mineral-rich miso-tahini dressing for an extra boost of nourishment and flavor.
Kale & Quinoa Loaded Sweet Potatoes with Miso Tahini Dressing
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 4 sweet potatoes, halved
- 1 cup uncooked quinoa
- 4-5 large kale leaves, destemmed & roughly chopped
- 2 avocados, diced
- Fresh basil, minced
- 2 cups water
- Large pinch salt
Miso Tahini Dressing
- ½ cup tahini
- 1 garlic clove
- 2 Tbsp. white miso paste
- 1 lemon, juiced
- ½ tsp. kosher salt
- 3-4 Tbsp. water, to reach desired consistency
Instructions
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Preheat oven 425 degrees F. Arrange sweet potatoes on baking sheet, cut side down. Bake until fork-tender, about 25-30 minutes.
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In small saucepan, combine quinoa, 2 cups water and large pinch salt. Bring to boil. Reduce to a simmer, cover and cook for 12 minutes. Turn off heat, stir in chopped kale and put lid back on. (Let quinoa sit while you finish the recipe.)
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In blender, combine miso tahini dressing ingredients and blend on high until smooth. Add more lemon juice and/or water if dressing is too thick. Taste and adjust seasoning with salt.
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When sweet potatoes are done, turn them cut side up and gently mash flesh with fork. Stuff each sweet potato with quinoa and kale, and top with diced avocado. Sprinkle fresh basil and drizzle with miso tahini dressing.
Recipe Notes
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