Miso Quinoa Stuffed Sweet Potatoes

These stuffed sweet potatoes are the bomb. No exaggerating. We have a flavor party going on that involves a very special, very addicting, very-lick-the-mason-jar kind of miso dressing. It's the kind of combo that makes your tastebuds go 💥 boom.💥

Do you meal prep? Are you on that bandwagon? I feel like EVERYONE is doing it these days and I totally see why. There's something amazing about opening the fridge and not having to make up your mind. Because thankfully, your super productive earlier self already did all of the work and now your present self gets to enjoy the benefits.

My diet has been... shall we say?... less than fantastic while I've been home this past week. Out of laziness – I avoided the grocery store at all costs. I've depleted my parents' frozen pizza stash (and dudes, it was a big stash). Now I'm making the most of my leftover Thai food. Basically, I've been living that bachelor life. Not cooking was kind of nice at first... and I'm happy to report that humans can, in fact, happily survive on pizza. But I'm ready to be home with my dude and I'm ready to start eating real meals like this again. ⬇️⬇️⬇️

SO – let's talk about these sweet potatoes. For starters, they're incredibly easy to make. It involves preheating the oven and baking the sweet potatoes and chickpeas simultaneously. Meanwhile, you can cook the quinoa and mix up the dressing. Everything is ready almost at the same time, and then you assemble. Stuff the sweet potatoes with fluffy quinoa. Top with crispy chickpeas. Drizzle with that blow-your-mind miso dressing. Pro tip – keep this sauce on hand in case of emergencies – like, last minute salad dressing needs or pouring over roasted veg bowls.

And BOOM – meal prep just got an upgrade.

Whether you make these for dinner tonight or you add them to next week's meal prep playlist, tell me about it! I love to hear what you guys think of our recipes. Tag us on Instagram how you got on with this miso quinoa stuffed sweet potatoes so I can share your masterpiece with the interweb!

Miso Quinoa Stuffed Sweet Potatoes

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• Author: Jordan Cord
• Total Time: 1 hour
• Yield: 4 1x

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Ingredients

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Quinoa

• ½ cup uncooked quinoa
• 1 cup water

Sweet Potatoes

• 4 sweet potatoes
• 1-15 oz. can of chickpeas (drained and rinsed)
• 2 Tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Miso Glaze

• 2 Tablespoons yellow miso paste
• 1-⅕ Tablespoons honey or maple syrup
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons water
• 1 Tablespoon olive oil
• dash of cayenne

Chickpeas

• 1 Tablespoon olive oil
• ¼ teaspoon paprika
• ¼ teaspoon ginger
• ½ teaspoon sea salt
• ¼ teaspoon chili powder
• ⅛ teaspoon white pepper
• ⅛ teaspoon garlic powder

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Instructions

1. Preheat oven to 400º. Place the sweet potatoes on 4 foil sheets. Add olive oil, salt, and pepper evenly between each potato. Wrap them in a "pouch" and place on a baking sheet. Roast for 45-50 minutes.
2. While the sweet potatoes are roasting, add chickpeas to a medium bowl and toss with olive oil. Add seasonings and toss.
3. Place the seasoned chickpeas on a foil lined baking sheet. Roast for 25 minutes until slightly crunchy.
4. Add quinoa and water to a medium pot. Bring to a boil then cover and reduce heat to a simmer. Cook for 20 minutes until tender.
5. In another medium bowl add miso glaze ingredients and mix.
6. When sweet potatoes are finished slice them open and add quinoa, chickpeas, miso glaze, and top with chopped green onion.

Notes

These re-heat wonderfully in the oven - 15 minutes at 350 and you've got lunch.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Main

Nutrition

• Serving Size: 1
• Calories: 351
• Sugar: 9g
• Sodium: 455.7mg
• Fat: 10.6g
• Saturated Fat: 1.6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 49.4g
• Fiber: 9g
• Protein: 8.5g
• Cholesterol: 0g