Imagine a dish that transforms ordinary sweet potatoes into a culinary masterpiece that's not just delicious, but packed with nutrition and flavor! These Twice Baked Sweet Potatoes with Quinoa and Kale are about to revolutionize your meal game, offering a perfect blend of creamy, crispy, and wholesome goodness that will make your taste buds dance and your body thank you. Whether you're a health enthusiast, a busy professional, or someone who loves innovative recipes, this dish promises to be your new go-to meal that's as impressive as it is easy to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup cooked quinoa
- 2 cups kale, chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place potatoes directly on the oven rack and bake for 35-40 minutes until they are tender when pierced with a knife.
- While potatoes are baking, prepare quinoa according to package instructions. Typically, rinse quinoa, combine with water in a 1:2 ratio, and simmer for 15 minutes until water is absorbed.
- In a skillet, heat olive oil over medium heat. Add chopped kale and sauté for 3-4 minutes until leaves are slightly wilted and bright green. Season with salt and pepper.
- Once sweet potatoes are done, remove from oven and let cool for 5-10 minutes. Carefully slice each potato lengthwise and gently scoop out the interior, leaving a thin layer to maintain potato structure.
- In a mixing bowl, combine potato flesh, cooked quinoa, sautéed kale, and half the feta cheese. Mix thoroughly and season with additional salt and pepper to taste.
- Stuff the potato skins with the quinoa-kale mixture, mounding slightly. Sprinkle remaining feta cheese on top.
- Return stuffed potatoes to the oven and bake for an additional 10-12 minutes until cheese is melted and tops are lightly golden.
- Remove from oven, let cool for 2-3 minutes, and serve hot as a nutritious main dish or side.
Tips
- Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and even cooking.
- When piercing potatoes before baking, use a fork at slight angles to ensure steam can escape evenly.
- For extra flavor, consider toasting the quinoa in a dry skillet for 2-3 minutes before cooking to enhance its nutty profile.
- Use fresh, crisp kale and remove the tough stems for a more tender result.
- Don't overmix the filling - gentle folding helps maintain the individual textures of quinoa and potato.
- If you want a protein boost, consider adding some diced chicken or chickpeas to the filling.
- For a vegan version, substitute feta with nutritional yeast or vegan cheese alternatives.
- Allow the potatoes to rest for a few minutes after the final bake to help the filling set and become more cohesive.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 42g
Protein: 8g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 15mg
