Roasted Sweet Potato Boats Filled with Creamy Quinoa, Sautéed Kale and Smoked Cheddar Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Prick the sweet potatoes with a fork, place them on a baking tray, rub them with 1 tablespoon of olive oil, and roast for 35 to 40 minutes, until tender in the center.

2. 2

   Meanwhile, place the quinoa and water in a small saucepan with 1/2 teaspoon of salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the quinoa absorbs the water. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, smoked paprika, and cumin, and cook for 30 seconds more.

4. 4

   Add the kale to the skillet along with the remaining salt and the black pepper. Sauté for 3 to 4 minutes until wilted. Remove from the heat and mix with the cooked quinoa, Greek yogurt, half of the smoked cheddar, the chives, and the lemon juice.

5. 5

   In a small bowl, combine the breadcrumbs with the melted butter and the remaining smoked cheddar to make the topping.

6. 6

   When the sweet potatoes are ready, remove them from the oven but keep it on at 220°C / 425°F. Cut a lengthwise slit in each sweet potato and gently open them. Scoop out some of the flesh with a spoon, leaving a border so they hold their shape, and mix that flesh into the quinoa filling.

7. 7

   Fill the sweet potatoes with the quinoa and kale mixture. Sprinkle the breadcrumb, butter, and cheddar topping over each one.

8. 8

   Bake again for 10 minutes at 220°C / 425°F, or until the top is golden and bubbling. Let rest for 3 minutes before serving.