Kale & Quinoa Stuffed Sweet Potato

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 package Kale, organic
  • 2 Sweet potato, large

• Pasta & Grains

  • 1/2 cup Quinoa, red dry

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Almonds

Found on spinach4breakfast.com

Ingredients

• 2 large sweet potato, scrubbed clean
• 1/2 cup of red quinoa (dry)
• 1 package or 3 large handfuls of organic kale
• 2 cloves of garlic, minced
• 1/4 cup of slivered almonds
• Extra Virgin olive oil
• Sea salt and pepper

Directions

• Preheat your oven to 400F. Pierce each sweet potato with a fork several times, and place directly on the middle wire rack in the oven and bake for 1 hour. While the potatoes are baking, add 1 cup of water or vegetable broth and the 1/2 cup of quinoa to a small sauce pan and bring to a boil (covered). Once the quinoa is boiling, reduce to a simmer and allow to cook until all of the water is absorbed. Fluff with a fork and set to the side. In a large sauté pan, add a splash of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add kale, sea salt and pepper, and sauté over medium heat until the kale is tender. Halfway through cooking the kale, add the almonds to the pan and sauté with the kale. They should be lightly browned. Pour the quinoa into the pan with the kale and almonds and combine. Cut a vertical slice/oval opening into each sweet potato and squeeze open. Stuff the sweet potato with the kale and quinoa mixture. Top with an additional sprinkle of sea salt and pepper.