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Coconut Quinoa Stuffed Sweet Potatoes with Cilantro Lime Sauce (GF)

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  • Author: Emily Koch
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 12 to 14 Potato Halves 1x
  • Category: Entree, Appetizer
  • Cuisine: Gluten-free

Description

This recipe is filling enough to serve as a meal and fun enough to serve as an appetizer. All of the ingredients, except for the curried crunchy chickpeas can be made ahead of time and re-heated in the oven the day of.

Ingredients

Units Scale
  • FOR CRUNCHY CHICKPEAS:
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 2 teaspoons grape seed oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • FOR SWEET POTATO BOATS:
  • 6 to 7 small sweet potatoes, washed and scrubbed (preferably organic to avoid pesticides)
  • 2 tablespoons coconut oil, melted (you could also use butter but I think coconut oil complements sweet potatoes well)
  • Sea salt
  • FOR COCONUT QUINOA:
  • 1 1/2 cups quinoa
  • 1 13.5 ounce can coconut milk
  • 1 1/2 cups filtered water
  • 1 teaspoon sea salt
  • 1 to 3 tablespoons honey
  • FOR CURRIED GROUND TURKEY:
  • 2 tablespoons grape seed oil
  • 3 cloves garlic
  • 1 pound ground turkey or ground chicken
  • 1 tablespoon curry powder
  • 1/2 cup filtered water
  • Sea salt to taste
  • FOR LIME CILANTRO CASHEW SAUCE:
  • 3/4 cup unsalted raw cashews
  • Juice of 2 limes
  • 1 clove garlic
  • 1/3 cup filtered water
  • 1 to 2 teaspoons honey
  • 1/2 cup fresh cilantro (I use the stems as well as the leaves)
  • Sea salt to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. FOR CRUNCHY CHICKPEAS:
  3. Place the drained and rinsed chickpeas on a clean kitchen towel. Use the kitchen towel to thoroughly pat the chickpeas dry. You want to get them as dry as possible before moving on to the next step; otherwise they won’t crisp up.
  4. Place the chickpeas on a medium-sized rimmed baking sheet. Add the grape seed oil, curry powder, and salt. Stir to combine well. Spread the chickpeas out on the baking sheet.
  5. Bake in the oven for 45 minutes, or until they are crunchy. Make sure to stir them every 15 minutes to ensure even cooking and prevent burning.
  6. Allow the crunchy chickpeas to cool. Transfer them to a serving bowl and set aside until ready for serving.
  7. FOR SWEET POTATO BOATS:
  8. Trim off each end. Cut the sweet potatoes in half lengthwise. Brush the flesh of the sweet potatoes with half of the coconut oil and sprinkle with salt.
  9. Place them face down on a large rimmed baking sheet. Bake them in the oven with the chickpeas.
  10. Bake them for 25 to 30 minutes, or until the sweet potatoes are fork-tender. Remove and allow them to cool enough to handle.
  11. Using a spoon scoop out most of the sweet potato flesh leaving about ¼ inch of the flesh behind. Reserve the scooped out sweet potato flesh to use for mashed sweet potatoes or other recipes.
  12. Place the sweet potato boats back on the baking sheet and brush with the remainder of the coconut oil and sprinkle with more salt. Set them aside until they are ready to be stuffed.
  13. Do not turn the oven off.
  14. FOR COCONUT QUINOA:
  15. While the sweet potatoes are baking prepare the quinoa and the ground turkey.
  16. In a medium-sized sauce pan add the coconut milk, quinoa, salt, and water. Cover and bring to a boil. Remove the lid and reduce to a simmer. Simmer uncovered for 10 to 15 minutes, or until most of the liquid has been absorbed. Remove from the heat.
  17. Add the honey and stir to combine. Cover with the lid again and set aside.
  18. FOR CURRIED GROUND TURKEY:
  19. While the coconut quinoa is simmering cook the ground turkey.
  20. Heat a large sauce pan over medium-low heat. Heat the oil and sauté the garlic for 2 minutes. Add the turkey and crumble. Cook the turkey thoroughly.
  21. Add the water, curry powder, and salt. Bring to a simmer and allow to simmer for 5 minutes, until the water has evaporated.
  22. Taste the turkey and adjust the seasonings. Remove from the heat and set aside.
  23. FOR CILANTRO LIME CASHEW SAUCE:
  24. While the sweet potato boats are heating up make the sauce.
  25. Add all ingredients to a food processor and puree the sauce, scraping the sides as needed to get everything well incorporated.
  26. The sauce should be smooth and thick. The cashews thicken as they are pureed.
  27. Transfer to a serving bowl.
  28. FOR SERVING:
  29. Serve the sweet potato boats immediately. Have the serving bowls with the crunchy chickpeas and the cilantro lime sauce ready for drizzling, dipping, or topping.
  30. Leftover sweet potato boats reheat well in the oven or microwave. Store any leftover sauce in a separate container in the refrigerator. Store the chickpeas in an airtight container at room temperature (they lose their crunch a little when they are leftover).
  31. Enjoy any leftover coconut quinoa and curried ground turkey in other dishes or with the leftover sweet potato puree.

Notes

You could make all of the ingredients a day ahead of time and reheat the stuffed sweet potato boats in a 400 degree oven for 20 to 30 minutes, or until heated through. The crunchy chickpeas, however are best eaten on the day they are made.

Cilantro cashew sauce slightly adapted from: Pinch of Yum

Coconut Quinoa adapted from: Bon Appetit

Find it online: https://robustrecipes.com/coconut-quinoa-stuffed-sweet-potatoes-with-cilantro-lime-sauce-gf/

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