Thirsty Thursday: Overstuffed baked sweet potatoes

delicious

Velociriot!

Overstuffed Sweet Potato

After a friend posted her pictures of baked yams filled with tempeh chili and guacamole to Instagram last week, I couldn’t resist the temptation to assemble my own adaptation. I did a bit of research to find the usual proteins paired with potatoes and it seemed that fluffy quinoa would be perfect; it provides a nice balance to the dense, sweet meat of the vegetable. The key flavors in this recipe are drawn from woodsy shiitake mushrooms, buttery cashew cream and sweet/smoky maple tempeh bacon. This dish has already become one of my favorite meals to prepare; it’s quick, simple, flavorful and genuinely feels like comfort food despite the amount of vitamin C/antioxidants/protein it’s packing.

Ingredients

Shiitake, Maple “Bacon” Quinoa 

1 cup dry quinoa

1 2/3 cup water

1 – 2 tbsp. olive oil

1 tbsp. soy sauce

1 1/2 tsp. cumin

1/2 tsp. chili powder

1 tbsp. nooch

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