If you’re looking for an easy, healthy meal prep meal for spring then consider these green goddess quinoa stuffed sweet potatoes! If you’ve been around my site for long, you might be surprised to see “quinoa stuffed sweet potatoes” in a sentence used by me, but alas, here we are.
Because my vegan green goddess dressing is secretly made from tofu (tofu!) these jewels pack in some filling nutrients without having to awkwardly add beans or anything like that. The verdant green dressing mixes beautifully with quinoa, and it’s delicious either warm or cold, making these great for lunches. For more textural contrast and greens, I mix in toasted walnuts and some sprouts, arugula or watercress.
The hearty sweet potato encases everything and provides a nice complementary flavor. If it’s easier for your needs, you can also cube and roast the sweet potato and make the whole thing into a goddess quinoa salad. No judgment here.
I try my darnedest to buy seasonal and local produce, but in winter I turn to citrus and fresh herbs from the supermarket to spruce up my root veggies and tubers. I’m not about to make a vegan cucumber salad right now or anything, but I am at peace with a produce splurge here and there.
These green goddess quinoa-stuffed sweet potatoes are my winter-meets-spring meal. Warm, nourishing, wintery sweet potatoes, fluffy quinoa, and a bright garlic herb dressing, with the crunch of walnuts and the bittery freshness of greens. Perfect for the fact that it’s almost April yet also still below freezing. :/
I don’t think it’s my job to tell you how to bake sweet potatoes or how to cook quinoa, so check out those links if you need a refresher (I seem to need one every single time I make quinoa). The vegan green goddess dressing is the most important part (along with the crunch from the walnuts and sprouts) and I’ve got you covered there. Enjoy!
Green Goddess Quinoa Stuffed Sweet Potatoes
- 4 baked medium sweet potatos skin intact
- 2 cups cooked quinoa (from about 3/4 cup dry)
- 1 recipe vegan green goddess dressing
- 1/4 cup chopped toasted walnuts (or use pepitas or hemp seeds for nut-free)
- 2 cups watercress, arugula, or sprouts (or greens of choice)
- Stir together the cooked quinoa with the green goddess dressing, to taste. (I use almost all of it because I like my quinoa saucy). Mix in the chopped walnuts.
- Slice open each sweet potato lengthwise and scoop about 1/4 of the quinoa mixture inside. Top with a generous handful of your greens or sprouts.
And here is one old photo from the earlier (2014) version of this post, for the sake of a trip down memory lane: