Quinoa Stuffed Maple Sweet Potato
This recipe for Quinoa Stuffed Maple Sweet Potato is great for using your leftovers. Leave it vegetarian or add in some cooked chicken, like leftover rotisserie, to add protein and substance to this tasty meal. Using the coconut bacon gives it some fun flavour! Gluten free.
Servings 1
Calories 922kcal
Ingredients
- 1 large sweet potato
- ½ cup uncooked quinoa
- 2 tbsp maple syrup
- ¼ cup coconut bacon
- ½ cooked chicken breast chopped (optional)
- 4 tbsp shredded cheese
- sea salt & pepper to taste
Instructions
- Preheat the oven to 400
- Scrub the sweet potato and pierce it a few times with a fork
- Cook the potato until softened, about an hour
- Meanwhile, cook the quinoa according to the package instructions
- Once the potato is cooked, scoop out the inside into a large bowl and mash it together with the maple syrup. Mix in the cooked quinoa, coconut bacon and chopped chicken if you’re using it.
- Spoon the ‘stuffing’ back into the potato skins and sprinkle with shredded cheese
Nutrition
Calories: 922kcal | Carbohydrates: 111g | Protein: 54g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 517mg | Potassium: 1342mg | Fiber: 11g | Sugar: 31g | Vitamin A: 18845IU | Vitamin C: 3.1mg | Calcium: 434mg | Iron: 6.3mg