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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.
This recipe is shared on: Keep it Real Thursdays, Whole Food Fridays, Wellness Weekend, Thank Goodness it’s Quinoa
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I know what you mean about staying motivated, it can be so challenging sometimes. I live in the north and have a tendency to have symptoms of SAD so I use exercise to prevent and especially focus on how good I feel after. My mantra lately is I deserve to be happy and feel good and I always tell myself the bare minimum is go walk 30 minutes a day- just walking. Usually once I’m there though I get into it a little more. I have also checked out Pinterest for motivation pictures and new ideas. Hope this helps!
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That actually sounds really good. I eat sweet potato all the time but usually just with butter and I always microwave them to save on time. As for motivation to work out, you gotta set a measurable goal so you have a reason to work out.
This looks fabulous Alyssa! LOVE the use of hazelnuts…and I happen to have some in my pantry.
Wendy @ CookingQuinoa recently posted..Salted Quinoa Chocolate Bark with Pistachios
This looks delicious! We eat sweet potatoes a lot and I usually don’t put anything but a little butter on them. I love this idea to spice it up!
Julia recently posted..Chicken Tortilla Soup
I can’t help you with the motivation for excercise in Winter. I have the same problem. Just want to stay in my warm house all winter!
Your recipe looks amazing! Love both sweet potatoes and quinoa but never thought to put the 2 together.
Christin@FortMillSCLiving recently posted..Recipe: Portobello Wraps with Goat Cheese and Sun-Dried Tomatoes
This looks absolutely fabulous and nourishing and yummy. Would you mind posting this to my food blog carnival, superfood sundays? It is geared toward helping new moms prepare for pregnancy and breastfeeding.
http://www.painfreepregnancy.org/2012/12/superfood-sunday-december-16.html
Thanks!!
This recipe was awesome ! Thank you for this idea, we enjoyed it very much.
So happy to hear you liked it!! Have a very Happy Holiday! xx Alyssa
Made this tonight — so good! I’ve been looking for hearty vegetarian meals to add to my dinner rotations. This one fit the bill perfectly! I’ve never cooked with hazelnuts before; they added such a great element to the meal. Thanks for the recipe!!
Oh my! I just found this recipe and am in love just with the picture. Will definitely be making this as soon as I get all the ingredients! Thank you so much for this website. I am GF, as well as allergic to rice, corn, dairy, etc. I really loved the Quinoa Thins that I made today as well.
Ahh thank you! I’m so happy you enjoyed the quinoa thins. It’s a great recipe that can be changed easily with different flavor combos! This recipe is also heavenly. Please let me know if you try it! xx