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Quinoa and Rice Stuffed Sweet Potato

Sweet potatoes stuffed to the brim with vegetables, quinoa and rice.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: sweet potato
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Calories: 481kcal
Author: Karen Kelly


  • 3 purple sweet potatoes
  • 1 cup cooked quinoa and brown rice mixture I used Seeds of Change
  • 1 tablespoon olive oil or more
  • 3 cloves of garlic diced
  • 1 red pepper diced small
  • ½ onion diced small
  • 1 carrot diced small
  • ½ cup frozen chopped spinach
  • ½ tablespoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon lime juice
  • salt and pepper to taste


  • Heat olive oil in a pan over medium-high heat. Add the garlic, onions, red pepper, and carrots. Saute for about 10 minutes or until they soften.
  • Add the turmeric, cumin, salt and pepper. Add quinoa mixture and stir well.
  • Poke sweet potatoes with a fork and cook in microwave until done about 8-10 minutes for all three.
  • Assemble, open sweet potatoes, top with quinoa, rice and vegetable mixture. Add salt and pepper to taste. Top with a squeeze of lime juice.


Feel free to add any vegetables you have in the fridge. 


Calories: 481kcal | Carbohydrates: 89g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 1319mg | Fiber: 13g | Sugar: 13g | Vitamin A: 37170IU | Vitamin C: 62mg | Calcium: 120mg | Iron: 5mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.