Looking for a simple, healthy, and satisfying meal to refuel? These Quinoa Stuffed Sweet Potatoes are just what you need! Packed with nutrient-rich ingredients and bursting with flavour, they’re the perfect way to nourish your body.

Quick nutrition tip: Incorporating sweet potatoes into your diet provides an excellent source of beta-carotene, a precursor to vitamin A, known for its immune-boosting properties and potential benefits for skin health. Pairing sweet potatoes with quinoa in this recipe offers a satisfying combination of complex carbohydrates and protein, perfect for supporting energy levels.

Try this recipe out today!


Potatoes and Toppings

  • 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)

Avocado-Cilantro Sauce

  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
  8. Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
  9. 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.
  10. 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.

Recipe from Minimalist Baker.