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Delicious, plant-based Quinoa Stuffed Sweet Potatoes are meal prepped 3 ways for a week's worth of easy meals full of flavor, nutrition, and variety! Gluten-free. Low fat. High-protein options.
Quinoa Stuffed Sweet Potato Meal Prep - 3 Ways
It's the holiday season and one thing we always have lying around are leftover sweet potatoes. Not only are they a staple at our holiday meals, but let's be honest they are also a staple in our meal preps almost all year! We love them because they are so versatile. Take for example our spin here with these Quinoa Stuffed Sweet Potato Meal Preps - 3 Ways! We have taken one of our staples and amped it up with protein from quinoa, added in a bunch of easy fillings and created a meal prep recipe that can be made in minutes! It's plant-based (with a high-protein option), hearty, satisfying, filling, sweet or savory! Could it be any better (or easier)?
This is one of those recipes that you want to always have in your back pocket for times when you just don't feel like cooking (or you really hate cooking, but know you need to do it!) Plus, it's a great swap out for white rice because it uses high-protein quinoa instead and we all know we need more high-fiber grains and less white rice in our lives. Or at least we do!
The ingredients for the Quinoa Stuffed Sweet Potatoes are pretty simple (and cheap!) It starts with 6 leftover baked sweet potatoes and quick cooking Now Foods Quinoa Cups. We used the original Organic Quinoa in these recipes, but they also have 2 other great flavors: Savory Mushroom & Garlic and Southwestern BBQ that would also make amazing combos!
Ingredients:
Almond Butter & Berries Quinoa Stuffed Sweet Potato
- 2 leftover cooked sweet potatoes
- 1 Now Foods Organic Quinoa Q-Cup
- 3 tbsp. almond butter
- ⅓ cup berries of choice (we used blueberries and raspberries)
Mediterranean Quinoa Stuffed Sweet Potato
- 2 leftover cooked sweet potatoes
- 1 Now Foods Organic Quinoa Q-Cup
- 2 tbsp. cucumber, chopped
- 2 tablespoon sun-dried tomatoes
- 2 tbsp. green olives, sliced
- 2 tbsp. red onion, diced
- 2 tbsp. feta cheese
- fresh parsley
- salt & pepper, as desired
- leftover turkey/chicken, optional
Mexican Quinoa Stuffed Sweet Potato
- 2 leftover cooked sweet potatoes
- 1 Now Foods Organic Quinoa Q-Cup
- 3 tbsp. black beans, drained and rinsed
- 3 tbsp. frozen corn, heated
- 3-4 tbsp. fresh salsa
- 3 tbsp. fresh guacamole or mashed avocado
- taco seasoning, as desired
- fresh cilantro and lime juice, if desired
To start have your 6 leftover baked sweet potatoes ready.
Then slice them at the top and scoop out the center leaving about a ⅓ in on each side (note: save the filling for another meal prep recipe like our shepherd's pie!)
Next, prepared your Now Foods Quinoa Cups (which is sooo easy btw!) All you need to do it add ½ cup water to each container.
Microwave for 60 seconds and then cover and let them sit for 5 minutes while you prep the rest of your ingredients.
One thing that we love about the Now Foods Q-Cups is how easy they are to prepare! You know we are all about time-saving tips to help make your meal prep faster and these fall right in line with that! Not only are they great for meal prep, but we love tossing them into our bag when we travel (or in our suitcase). Having a few of these on hand and some hard-boiled eggs, cut up veggies and a seasoning makes for a healthy on-the-go meal. We all know how important planning is for achieving our goals, right?!
Ingredients
Almond Butter & Berries Quinoa Sweet Potato
- 2 medium leftover baked sweet potatoes
- 1 Now Foods Quinoa Cup prepared
- 3 tablespoon Almond Butter or nut butter of choice (can swap for sunflower seeds butter if nut-free)
- ⅓ cup mixed berries
Mediterranean Quinoa Sweet Potato
- 2 medium leftover baked sweet potatoes
- 1 Now Foods Quinoa Cup prepared
- 2 tablespoon Cucumber chopped
- 2 tablespoon sun dried tomatoes chopped, if needed
- 2 tablespoon green olives sliced
- 2 tablespoon feta cheese
- 2 tablespoon red onion diced
- salt & pepper to taste
- fresh parsley if desired
Mexican Quinoa Stuffed Sweet Potato
- 2 medium leftover baked sweet potatoes
- 1 Now Foods Quinoa Cup prepared
- 3 tablespoon black beans drained and rinsed
- 3 tablespoon Frozen corn heated
- 3-4 tablespoon fresh salsa
- 3-4 tablespoon fresh guacamole or mashed avocado
- taco seasoning as desired
- Fresh cilantro optional
- fresh lime optional
Instructions
Almond Butter & Berries Quinoa Sweet Potato
- Open your sweet potatoes and evenly divide the quinoa between them. (Optional: if you'd like your quinoa a bit sweeter you can toss it with 1 teaspoon of honey).
- Drizzle with almond butter and top with berries.
Mediterranean Quinoa Stuffed Sweet Potato
- In a bowl combine your prepared quinoa, cucumber, sun-dried tomatoes, green olives, red onion, feta cheese, salt, pepper, fresh parsley, and leftover turkey, if using.
- Evenly divide the mixture between the two sweet potatoes.
Mexican Quinoa Stuffed Sweet Potatoes
- In a bowl, mix together your prepared quinoa, black beans, corn, and fresh salsa.
- Evenly divide the mixture between your two sweet potatoes.
- Top with guacamole, fresh cilantro and a squeeze of fresh lime juice. *
Notes
Nutrition
Bryan says
The Mexican style is the one that I liked the most! I love sweet potatoes too so I'll most likely make this tomorrow night, maybe monday! Thank you
Sarah Kesseli says
That's great, Bryan! Please let us know how it turns out!