Julieta Julieta

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Sweet potatoes stuffed with Quinoa with avocado dip

10 mins
30 mins
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I presented one of my favorite recipes, it is a delicious, healthy, vegetarian and gluten free preparation. The Quinoa stuffed Batatas with avocado dip are perfect for you to cook your children.
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4 portions
  • 4 sweet potato
  • 3/4 cups quinoa
  • 1 1/2 cups Water
  • salt, to taste
  • cumin, to taste
  • 1/2 lemons, (your juice)
  • 1 avocado
  • 3 lemons, (your juice)
  • 1 teaspoon honey


Preheat the oven to 200º C. Make small holes with the fork in the sweet potatoes to allow steam to escape during cooking.
Cook the sweet potatoes directly on the oven rack for 45 minutes or until tender. You can place a container underneath to prevent the bottom of the oven from getting dirty with any drip that may occur during cooking.
Heat a small pot over medium heat and add the well-rinsed and drained quinoa, to toast it for 3 to 5 minutes. Then add the water, a pinch of sea salt and the lemon juice. Heat over low heat and cover the pot with the lid. Cook for 20 minutes, or until all the liquid is absorbed and the quinoa is of a spongy consistency.
Remove from heat and season again with another pinch of sea salt and a little ground cumin. Stir well and reserve.
Prepare the avocado sauce by processing all the indicated ingredients together with the water. Add water only if necessary to make mixing easier.
Season and add more lemon, salt or cumin if necessary (enough to encourage the mixture). Scrape the sides as necessary.
Open the sweet potatoes in the middle and fill them in with the quinoa mixture. Place a spoonful of avocado sauce on top. Also, if you prefer, you can mix both before filling the sweet potatoes so that the texture is more creamy.


Present the sweet potatoes in a tray.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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