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Gluten Free

Stuffed Sweet Potatoes with Quinoa

& Roasted Red Pepper-Tahini Dressing

Cooking time

45 minutes


2 / 4


507 /serving

With a little creativity and a healthy dose of flavour-packed ingredients, our Test Kitchen is capable of vegetarian wizardry! The magic begins when we take a humble sweet potato, bake it until piping hot and season it with a glorious blend of Indian-inspired spices. In goes multicoloured quinoa, tossed with roasted red peppers and scallions. Drizzled over top is a tahini-yogurt dressing, dazzlingly savoury with the addition of more roasted red peppers and hits of lime. A delicate Boston lettuce and radish salad round out this truly wondrous meatless feast.

We will send you:

  • 450g Sweet potatoes
  • 1 Lime
  • 2 Scallions
  • 40g Radishes
  • 1 Boston lettuce
  • 95g Red and white quinoa
  • 15ml Red wine vinegar
  • 2 Roasted red peppers
  • 45ml Tahini
  • 45g Yogurt
  • 7g Stuffed potatoes spice blend (paprika, garlic, cumin, coriander seeds, garam masala (spices), ginger, Cayenne pepper)
  • You will need:

    Medium pot
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    30 g
    Saturated Fat
    4 g
    176 mg
    Total Carbs
    76 g
    14 g
    13 g
    13 g
    a picture
    Roast the sweet potato
    Preheat the oven to 450°F. Using a fork, poke holes into the sweet potatoes. Place on a lined sheet pan; drizzle with olive oil and season with S&P. Cook, 35 to 40 minutes, until tender when pierced with a fork. Transfer to a serving dish; cut a slit lengthwise into the top of each sweet potato (cut from one end to the other, making sure not to cut all the way through to the other side. Then open up the potatoes like a book). Season the inside of the potatoes with ½ the spice blend.
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    Cook the quinoa
    While the sweet potatoes cook, in a medium pot, bring 1 cup of salted water to a boil (double for 4 portions). Add the quinoa to the pot of boiling water. Cover, reduce the heat and let simmer, 14 to 16 minutes, or until tender and the water is absorbed. Transfer to a large bowl and toss with a drizzle of olive oil; season with the remaining spice blend and S&P to taste. Set aside in a warm spot.
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    Mise en place
    While the quinoa cooks, cut off and discard the root ends of the scallion; thinly slice the scallion, separating the white bottoms and green tops. Zest and juice the lime. Trim the root end of the radishes; thinly slice into rounds and place in a bowl of cold water. Separate the lettuce leaves, discarding the root end. Roughly chop the roasted red peppers. In a bowl, combine the lime juice, a splash of vinegar, tahini, 2 tbsp of water and 1 tbsp of olive oil (double the water and oil for 4 portions); season with S&P to taste.
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    Finish the quinoa & the dressing
    To the bowl of quinoa, add the white bottoms of the scallions, ½ the roasted red peppers and ½ the lime zest. Drizzle with olive oil; season with S&P to taste and toss to combine. To the bowl of tahini dressing, add the yogurt, remaining roasted red peppers and lime zest; season with S&P to taste.
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    Make the salad & serve
    In a bowl, combine the lettuce (roughly chop before adding), radishes (drain before adding) and remaining vinegar. Drizzle with olive oil; season with S&P to taste and toss to combine. Divide the roasted sweet potatoes between your plates. Top the sweet potatoes with the quinoa mixture and drizzle with the tahini dressing. Garnish with the green tops of the scallions. Serve the green salad on the side. Bon appétit!