A few nights ago, Matt and I got home from a run (I know, me running? I can’t believe I just typed that!) and we were craving something nutritious, yet still comforting and filling for dinner. With two luscious sweet potatoes on the counter and a pantry full of quinoa, the choice was simple. A protein and healthy carb-filled meal. Quinoa Stuffed Sweet Potatoes.
Before I talk about the food, I just need to quickly talk about motivation (or the lack there of in this case), particularly in the exercise department. Monday and Tuesday of this week Matt and I went running, only a short 25 minute runs, but it was better than nothing I suppose. But I just can’t seem to push myself to exercise every day. In the summer it’s easy, I can go for a walk outside, it’s light and bright out when I get done with work. But during the winter months, I get done with work, it’s dark, cold and snowy, and I all I want to do is go home and bake.
What’s up with that? Does anyone else feel my pain? If so, please leave a comment below (like pretty please) and tell me what you do to stay motivated. Or better yet, send me your workouts so I can get some inspiration from you. I need something to get me out of this wintertime slump. I promised myself a yoga class tomorrow!
Thanks for listening to my little rant, so let’s talk sweet potatoes. Sweet potatoes are a sensational ingredient and a must-have in my winter meals. They’re sweet, packed with nutrients and insanely good for you.
Just to name a few of the benefits, sweet potatoes are loaded with Vitamin C, which we all know helps keep our immune system strong (which is especially important as cold and flu season is now upon us). They are also filled with Vitamin D which is critical to our immune health, but also boosts our energy levels and our moods. A food that makes you happy? Can’t get much better than that!
So yes, these Quinoa Stuffed Sweet Potatoes were a beyond perfect meal. They’re keep me healthy, refueling me after a workout, and leaving my tummy feeling content.
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small shallot, diced
- 2 cloves of garlic, minced
- ½ lemon, juiced
- ½ cup hazelnuts, toasted
- Salt & pepper to taste
- Preheat the oven to 400 degrees F. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
- Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa and hazelnuts, drizzle with lemon juice and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.
- When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
- Serve immediately.
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