If you’re searching for a hearty meal, look no further than these stuffed sweet potatoes from Little Kitchen Vibes.
Filled with mushrooms, quinoa and a creamy avocado sauce, they're full of flavours that complement each other perfectly. Served with a side salad of lettuce, cucumber, carrot, tomato and pepper, this is a dish that’s full of natural goodness.
You can easily make it zero waste too - just follow our tips at the bottom of the page to make the most of your avocado pit and peels.
Overview:
Prep time: 15 minutes
Cook time: 1 hour
Serves: 3 people
Ingredients:
3 sweet potatoes, washed
Oil
1 onion, sliced
200g mushrooms, sliced
2 tbsp soy sauce
100g quinoa
1 avocado, halved & pit removed
3 tbsp soy or coconut yoghurt
Salt, to taste
Instructions:
Preheat the oven to 200°C.
Wrap the sweet potatoes in tin foil and bake them for 1 hour.
Put a large pan over a medium heat and add a splash of oil. Once warm, add the onions and sautée until golden.
Add the mushrooms and cook for a few minutes until they become soft and start turning golden.
Add the soy sauce, stir well and take the pan off the heat.
In the meantime, cook the quinoa following the packet’s instructions.
Take the avocado flesh out of the skin and mash with a fork. See below for tips on how to use the avocado pit and peels.
Add the yoghurt and some salt to your avocado, and mix well.
Once the sweet potatoes have finished baking, take them out of the oven and unwrap them.
Cut the potatoes open and remove 1 tablespoon of flesh from each potato.
Mash this potato, then mix it with your cooked quinoa.
Add this potato-quinoa mix to each potato, top with your mushrooms, then drizzle with your avocado sauce.
Storage tips
We recommend eating these stuffed potatoes straight away.
Food waste tips
For a zero waste recipe, remember to make the most of your avocado pit and peels.
Avocado peel plant pot - Fill the peels with soil and plant seedlings inside. Their shape is the perfect size to help plants grow, and they retain moisture too.
Avocado pit tea - Put the pit in a small pan of water and boil for 5 minutes. Once soft, remove the brown skin and chop the pit into small pieces. Add the pieces back to the pot and boil for another 10 minutes. Strain into a cup then stir in a little honey.
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