Sweet Potato Skins Stuffed With Thai Quinoa

Super healthy and easy dish!

https://www.cutoutandkeep.net/projects/sweet-potato-skins-stuffed-with-thai-quinoa • Posted by Cravings in Amsterdam

The skin is crispy, the thin layer of roasted sweet potato is perfect to hold the quinoa which has a salty, sweet & spicy dressing.

You will need

4 Sweet Potatoes Olive Oil 1 Cup of Quinoa 1 shredded Carrot 1 Bell Pepper , chopped For the Dressing : 2 Tablespoons of Ginger , chopped 2 Spring Onions , chopped 1 Red Onion , chopped 3 Tablespoons of salted Peanuts , chopped Juice of 1 Lime 1 Bird's Eye Chilis , chopped 1 Tablespoon of Sesame Oil 1 Teaspoon of Fish Sauce 2 Tablespoons of Agave Syrup 2 Tablespoons of Soy Sauce 1 Tablespoon of White Vinegar 1 Tablespoon of Apple Cider Vinegar 1 Lemongrass (outer leaves removed), chopped Salt Pepper

Project Budget

Time

Difficulty

Description

The skin is crispy, the thin layer of roasted sweet potato is perfect to hold the quinoa which has a salty, sweet & spicy dressing.

Instructions

1. Scrub the sweet potatoes under cold water and then roast them for 1 hour at 180C/350F.

2. Rinse the quinoa under cold water and then boil it for 12 minutes. Drain and set aside.

3. To make the dressing, just mix all of the ingredients in a bowl. Cover with plastic wrap and keep it in the fridge until ready to serve.

4. Once the sweet potatoes are done, remove them from the oven. Set the oven to broil. Slice each sweet potato in half lengthwise. Scoop out most of the flesh, but leave a thin layer on the skin. You can save the scooped sweet potato for another recipe or eat it plain.

5. Place the sweet potato skins on a baking tray & drizzle some olive oil on top. Broil for about 10 min until crispy. Check from time to time.

6. Place the quinoa in a large bowl, add the bell pepper & carrot. Then add half of the dressing and mix it well. Taste for salt & pepper.

7. Once the skins are crispy, stuff them with the quinoa mixture and top with the remaining dressing. Serve straight away.