Stuffed sweet potatoes with quinoa
Roasted sweet potatoes filled with quinoa, peas and kale, served with honey, soy yoghurt and walnuts—a tasty, filling lunch with a hint of sweetness and Kikkoman Less Salt Soy Sauce for depth.
Preparation
Step 1
700 g sweet potatoes – 1 tbsp olive oil
Wash and dry the sweet potatoes, then cut them in half. Pierce them several times with a fork, brush with the olive oil and bake until soft—about 30 minutes—in an oven preheated to 180°C (top and bottom heat). Scoop out the flesh and set aside, leaving about a 1.5 cm border.
Step 2
40 g red onion – 30 g kale – 2 tbsp olive oil – 40 g frozen peas – ½ tbsp tahini – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp water – 140 g cooked quinoa – 100 g feta
Dice the onion and remove the tough stems from the kale. Sauté the vegetables in a pan with heated olive oil. Add the peas, tahini, Kikkoman Less Salt Soy Sauce, 1 tbsp water and the sweet potato flesh from step 1. Cook everything for 2 minutes, then add the quinoa and mix well. Fill the sweet potato halves with the mixture, top with pieces of feta and bake for another 5 minutes at 180°C.
Step 3
4 tbsp Greek yoghurt – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – 15 g chopped walnuts – ½ tbsp chopped parsley
Mix the Greek yoghurt with the Kikkoman Less Salt Soy Sauce, honey, chopped nuts and parsley. Stir well. Drizzle the sauce over the sweet potatoes before serving.
Tip
You can bake the sweet potatoes in an air fryer.
Recipe-ID: 1553
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700 g sweet potatoes – 1 tbsp olive oil
Wash and dry the sweet potatoes, then cut them in half. Pierce them several times with a fork, brush with the olive oil and bake until soft—about 30 minutes—in an oven preheated to 180°C (top and bottom heat). Scoop out the flesh and set aside, leaving about a 1.5 cm border.
40 g red onion – 30 g kale – 2 tbsp olive oil – 40 g frozen peas – ½ tbsp tahini – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp water – 140 g cooked quinoa – 100 g feta
Dice the onion and remove the tough stems from the kale. Sauté the vegetables in a pan with heated olive oil. Add the peas, tahini, Kikkoman Less Salt Soy Sauce, 1 tbsp water and the sweet potato flesh from step 1. Cook everything for 2 minutes, then add the quinoa and mix well. Fill the sweet potato halves with the mixture, top with pieces of feta and bake for another 5 minutes at 180°C.
4 tbsp Greek yoghurt – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey – 15 g chopped walnuts – ½ tbsp chopped parsley
Mix the Greek yoghurt with the Kikkoman Less Salt Soy Sauce, honey, chopped nuts and parsley. Stir well. Drizzle the sauce over the sweet potatoes before serving.
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/2/8/csm_1564_Set4_recipe5_Soy-glazed_baked_chicken_with_vegetables_Desktop_Header_6f552cd773.webp "[Translate to Englisch (EU):]")
