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by brandie 4 Comments
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This Twice Baked Sweet Potatoes with Quinoa and Kalerecipeisa great fallside dish, but you might even want to enjoy it as a vegetarian main dish! It’s stuffed full of flavor withquinoa, kale, candied walnuts, and blue cheese.
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Autumn is my favorite foodie season. I’m a fan of nearly all the foods the season has to offer and with that, I have started to enjoy cooking seasonally too. I didn’t always pay attention to such things, but now that I do, I find that it helps me to enjoy the season even more.
To celebrate fall, P.F. Chang’s challenged me to create adish using at least 3 of the seasonal ingredients from theirFall Seasonal Menu.
Challenge accepted! The seasonal dish I’ve created for the contentareTwice Baked Sweet Potatoes with Quinoa and Kale, which I’m going to share with you today. It uses 3 of the P.F. Chang’s seasonal ingredients: Red Quinoa, Kale, and Candied Walnuts.
It starts with two sweet potatoes that you wash well and bake in the oven until tender.The potatoes are cut in half length-wise and the pulp is scooped out and placed in a bowl. The skins are set aside for later.
Ingredients Needed for Twice Baked Sweet Potatoes with Quinoa and Kale:
- Large Sweet Potatoes (2)
- Olive Oil (1 Tablespoon)
- Chopped Kale (2 Cups)
- Butter (1 Tablespoon)
- Red Quinoa (1/2 Cup – Cooked)
- Candied Walnuts (1/4 Cup + Extra – Chopped)
- Blue Cheese (2-3oz)
- Salt (To Taste)
Cooking Equipment Needed for Twice Baked Sweet Potatoes with Quinoa and Kale:
While the sweet potatoes are cooking, you will cook your quinoa. You will also saute your kale, until it is wilted and just beginning to brown or dry out on the edges.
The sweet potato pulp is mashed up and mixed with a bit of butter, 1/2 cup cooked red quinoa, the kale, 1/4 cup chopped candied walnuts, and some blue cheese crumbles. Finally, it’s seasoned to taste with salt.
All of this is placed back into the sweet potato skins, and they are topped with a bit more walnuts and blue cheese crumbles. Then they are baked in the oven until hot and lightly browned.
Here’s the full recipe, ready for you to print or save to your ZipList:
Twice Baked Sweet Potatoes with Quinoa and Kale
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5 from 1 review
- Author: Brandie Valenuela
Description
This Twice Baked Sweet Potatoes with Quinoa and Kalerecipeisa great fallside dish, but you might even want to enjoy it as a vegetarian main dish! It’s stuffed full of flavor withquinoa, kale, candied walnuts, and blue cheese.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 2 cups chopped kale (stems removed, well packed)
- 1 tablespoon butter
- 1/2 cup cooked red quinoa
- 1/4 cup roughly chopped candied walnuts (plus more for garnish)
- 2–3 ounces blue cheese crumbles (divided)
- Salt (to taste)
Instructions
- Wash sweet potatoes well, pierce skin several times with the tines of a fork or the tip of a knife (keep cuts very small). Baked on a foil-lined baking sheet in a 400 degree F oven for about 45 minutes or until tender.
- While sweet potatoes are cooking, heat olive oil in skillet and cook kale until wilted and edges are just beginning to brown or dry out. Remove from heat.
- When sweet potatoes are tender, remove from the oven and allow to cool slightly. Cut sweet potatoes in half lengthwise. Scoop out sweet potato flesh from skins and place in a bowl – set skins aside, you will be refilling them later.
- Mash the sweet potato that is in the bowl with a fork or potato masher. Add butter, stirring until melted and combined. Gently stir in the kale and quinoa. When ingredients are combine, stir in the walnuts and about 2 ounces of blue cheese crumbles. Season to taste with salt.
- Refill potato skins with mixture. Garnish with a sprinkle of candied walnuts and blue cheese crumbles. Return to oven and bake until sweet potatoes are hot and top is beginning to brown.
Notes
–To make 1/2 cup cooked quinoa, cook 1/4 cup uncooked quinoa according to package instructions.
- Category: Side Dish
- Method: Baking
- Cuisine: American
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Comments
Ashley VanDercar says
WOW! I was looking for something healthy with kale and quinoa and sweet potato – and stumbled upon this. It was out of this world. I made a few changes:
I used coconut oil instead of olive oil.
I did not use walnuts or blue cheese.
I used almond milk instead of butter, and put the potato in a blender then mixed by hand with one cup of quinoa and the two cups of chopped kale. Then, I put 1 tbsp of grated parmesean on each filled potato and baked it at 450 for 12 minutes.AMAZING!
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Quinn Caudill says
Sounds yummy but I am not sure about the kale. Personal preference. Thanks for sharing with us at #Throwback Thursday. Hope to see you again this week.
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Margy says
I tried growing quinoa last year, but the critters ate most of the plants before I could get them harvested. But kale is always in my garden. Sounds like an interesting recipe I could try. This week I diced a sweet potato and sauteed it butter. Once it was soft I added chopped kale for a simple side dish with our roast beef. – Margy
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Debbie says
This looks so yummy! Thanks for sharing the recipe.
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