Reluctant Housewife: Vegan Stuffed Sweet Potato
Updated: Mar 23, 2019
2016 is in full swing and what better way to start it off right then with a healthy, hearty meal like this one! Whether you're vegan or not it doesn't matter. These little potato's will satisfy anyone's hunger when they're trying to "be good" and eat healthy after the holidays.
Watch the Reluctant Housewife video here or grab the recipe below!
Here's to the New Year and the new YOU!
You Reluctant Housewife,
Vegan Stuffed Sweet Potato's
4 small sweet potato's
1 tsbp olive oil
1 medium size yellow squash
1/2 cup cherry tomotos
1 clove garlic
salt and pepper
1/2 cup quinoa
Set your oven to 425 degrees. Rinse or wash off your sweet potato's and set them on a foil lined pan. Place in pre-heated oven for 45 minutes. Do not poke before hand.
Bring to boil 1 cup water in pot. Once boiling pour in quinoa and cover with a slight opening for steam. Bring to simmer and let simmer until water is evaporated and quinoa is fluffy and soft. About 15 minutes.
While the quinoa is cooking chop and saute squash, cherry tomato's and garlic on low-medium heat in a large pan until soft.
After 45 minutes take sweet potato's out of the oven and slice open length wise. Stir together your quinoa and vegitable's in pan. Add salt and pepper to taste.
Spoon vegi mixure into your sweet potato's and serve!