Quinoa and Chickpea Stuffed Sweet Potatoes with a Curry Peanut Sauce
Posted by Nordic Ware on 24th Mar 2022
Product Used In This Recipe
Prism Jelly Roll Pan
SEE PRODUCTBe the Sweetest Potato
PREP: 10 MINUTES
COOK: 45 MINUTES
SERVINGS: 2 - 4 SERVINGS
Stuffed sweet potatoes with quinoa and chickpeas with a drizzle of a creamy and delicious peanut sauce. In need of a healthy lunch snack or want to try something different? This stuffed sweet potatoes in a curry peanut sauce will have you salivating for more. Enjoy with a sprinkle of green onions on top!
- 2 sweet potatoes
- 1 Tbsp cooking oil
- Filling>
- 1/4 cup chopped white onion
- 1 Tbsp canola or cooking oil of choice
- 1 tsp curry powder
- 1/2 tsp garlic paste or powder
- 1/2 tsp ginger paste or powder
- 1 can cooked garbanzo
- 1/2 cup cooked red quinoa
- 28 grams unsalted dry roasted peanuts
- 28 grams raisins
- 1/2 tsp kosher salt
- finely chopped green onion for garnish
- Sauce:
- 2 peeled garlic cloves
- 57 grams cilantro leaves
- 1 tbsp honey
- 1/2 tsp curry powder
- 3 tbsp peanut butter
- 1/4 tsp kosher salt
- 2 to 3 tbsp water
For Sweet Potatoes:
1. Preheat oven to 200°C.
2. Rinse the sweet potatoes and carefully split them in half lengthwise. Lay the potatoes skin side up on the Nordic Ware Prism Jelly Roll Pan. Bake for 20 minutes until the potatoes look crisped around the edges and area completely cooked through.
For the Filling:
1. Heat oil in a non-stick skillet. Add the onions and saute until translucent. Add curry powder and saute for an additional 30 seconds.
2. Add the ginger and garlic paste and cook until the rawness from the garlic is gone. Add the chickpeas and cooked quinoa and cook for an additional 2 minutes.
3. Finally, add the peanuts and raisins, and saute for 1 minute. Remove from heat and set it aside.
Curry Peanut Sauce:
1. Add all sauce ingredients into a blender and blend until it turns into a smooth paste. Add water (1 tablespoon at a time) into the sauce, until it reaches desired consistency.
Assembly:
Drizzle some sauce onto teh cooked sweet potatoes. Top each potato half with quinoa and chickpea stuffing and Drizzle with more sauce. Garnish with green onions if desired.