Rate this recipe!
| Servings |
|
Ingredients
- 2 large sweet potatoes
- 1 cup quinoa , measure when cooked
- 1/2 cup guacamole
- 2 tbsp pumpkin seeds
- 2 tbsp hemp seeds
- pinch of sea salt
- pinch of cracked black pepper
Ingredients
|
Rate this recipe!
|
Instructions
- Start by preheating the oven to 425 degrees F and line a baking sheet with parchment paper.
- Wash the outside of the sweet potatoes and poke a few holes in them using a fork. Bake on the baking sheet for 45 minutes or until tender.
- Allow the sweet potatoes to cool and then slice in half and fill with the cooked quinoa, guacamole, pumpkin seeds, hemp seeds, and season with salt and pepper. Enjoy!
Thanks for the recipe – I made it just now, and it’s yummy.
A good meal for packing in a lot of protein and nutrients. My potatoes were still rock hard after 45 minutes in the oven, so I needed about 8 more minutes on high in the microwave to finish them off. Not sure if my sweet potatoes were giant sized, or what.
Mine wouldn’t be done after 45 minutes either. That would require time in the microwave first (or after)! I pick the large sweet potatoes though.
Is there a way to get the macro breakdown? Thank you!
Hi there! While we do not include that information (as we want to place more of a focus on whole, nourishing ingredients)t here may be some apps or free online tools to help obtain the breakdown of this recipe’s macros!
Going to make these today. Sounds yummy!
Making these today!
I deconstructed this to make salads for work. Chop up the sweet potatoes while raw, roast in the oven for 20-25 minutes with a little oil and salt/pepper or other seasoning. I also toasted the pumpkin seeds and hemp seeds just a touch. Everything went on a bed of greens with a little vinegar/olive oil. It made it so easy to bulk prep a few lunches!