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Quinoa and Rice Stuffed Sweet Potato
Sweet potatoes stuffed to the brim with vegetables, quinoa and rice.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
3
Calories:
481 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 purple sweet potato
- 1 cup quinoa I used Seeds of Change, cooked mixture
- 1 cup brown rice I used Seeds of Change, cooked mixture
- 1 tablespoon olive oil or more
- 3 garlic diced, cloves
- 1 red pepper diced small
- ½ onion diced small
- 1 carrot diced small
- ½ cup spinach frozen, chopped
- ½ tablespoon cumin
- 1 teaspoon Turmeric
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a pan over medium-high heat. Add the garlic, onions, red pepper, and carrots. Saute for about 10 minutes or until they soften.
- Add the turmeric, cumin, salt and pepper. Add quinoa mixture and stir well.
- Poke sweet potatoes with a fork and cook in microwave until done about 8-10 minutes for all three.
- Assemble, open sweet potatoes, top with quinoa, rice and vegetable mixture. Add salt and pepper to taste. Top with a squeeze of lime juice.
Cup of Yum
Notes
- Feel free to add any vegetables you have in the fridge.
Nutrition Information
Calories
481kcal
(24%)
Carbohydrates
89g
(30%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
150mg
(6%)
Potassium
1319mg
(28%)
Fiber
13g
(52%)
Sugar
13g
(26%)
Vitamin A
37170IU
(743%)
Vitamin C
62mg
(69%)
Calcium
120mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 481
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 89g | 30% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 150mg | 6% |
| Potassium | 1319mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 13g | 26% |
| Vitamin A | 37170IU | 743% |
| Vitamin C | 62mg | 69% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.