Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes ((well rinsed // organic when possible))
  • 3/4 cup dry white quinoa ((very well rinsed and drained*))
  • 1 1/4 cups water
  • 1/4 tsp each sea salt and cumin ((plus more to taste))
  • 1/2 medium lime, juiced ((1/2 lime yields ~1 Tbsp or 15 ml))
  • 1/4 cup red onion, sliced
  • 1/4 cup salsa of choice
  • Tortilla chips, crushed ((optional))
  • Toasted pepitas ((pumpkin seeds // optional))
  • 1 small ripe avocado
  • 1 cup cilantro, chopped
  • 3-4 small limes, juiced ((3-4 small limes yield ~7 Tbsp or 105 ml))
  • 2 Tbsp olive or avocado oil ((optional // adds creaminess // or sub more water))
  • 1/4 tsp each sea salt and cumin ((plus more to taste))
  • 1 Tbsp sweetener of choice ((such as maple syrup or agave nectar))
  • 2-3 Tbsp water ((to thin))

Instruction

  • Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
  • Once oven is hot, bake sweet potatoes directly on oven rack (with a baking sheet below to catch any drippings) for 45 minutes - 1 hour, or until tender to the touch. Time will vary depending on size of potato.
  • In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
  • Add water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy. (For more tips, see this helpful article from Food52.)
  • Remove quinoa from heat and season with another healthy pinch sea salt and 1/4 tsp ground cumin (amount as original recipe is written // adjust if altering batch size). Stir, adjust seasonings as desired, and set aside, slightly covered.
  • To prepare dressing, add all ingredients besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.
  • Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
  • Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
  • To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 Tbsp salsa, and 1/4 - 1/2 cup cooked quinoa.
  • Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips being my favorite). Best when fresh, though leftovers store separately in the refrigerator up to 2 days.