Miso Quinoa Stuffed Sweet Potatoes

Prep Time: 15 min Cook Time: 15 mins Servings: Yield: 4 Source:

Ingredients

Quinoa

1/2 cup uncooked quinoa

1 cup water

Sweet Potatoes

4 sweet potatoes

1–15 oz. can of chickpeas (drained and rinsed)

2 Tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Miso Glaze

2 Tablespoons yellow miso paste

1–1/5 Tablespoons honey or maple syrup

2 Tablespoons rice wine vinegar

2 Tablespoons water

1 Tablespoon olive oil

dash of cayenne

Chickpeas

1 Tablespoon olive oil

1/4 teaspoon paprika

1/4 teaspoon ginger

1/2 teaspoon sea salt

1/4 teaspoon chili powder

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

Directions

Preheat oven to 400º. Place the sweet potatoes on 4 foil sheets. Add olive oil, salt, and pepper evenly between each potato. Wrap them in a “pouch” and place on a baking sheet. Roast for 45-50 minutes.

While the sweet potatoes are roasting, add chickpeas to a medium bowl and toss with olive oil. Add seasonings and toss.

Place the seasoned chickpeas on a foil lined baking sheet. Roast for 25 minutes until slightly crunchy.

Add quinoa and water to a medium pot. Bring to a boil then cover and reduce heat to a simmer. Cook for 20 minutes until tender.

In another medium bowl add miso glaze ingredients and mix.

When sweet potatoes are finished slice them open and add quinoa, chickpeas, miso glaze, and top with chopped green onion.

Notes

These re-heat wonderfully in the oven – 15 minutes at 350 and you’ve got lunch.

Nutrition

Serving Size: 1 Calories: 351 Sugar: 9g
Sodium: 455.7mg Fat: 10.6g
Saturated Fat: 1.6g Unsaturated Fat: 9g
Trans Fat: 0g Carbohydrates: 49.4g
Fiber: 9g Protein: 8.5g Cholesterol: 0g