Sweet Potato Stuffed with Citrusy Quinoa, Cannellini Beans, and Roasted Red Pepper Basil Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pierce the sweet potatoes several times with a fork, place them on a baking tray, rub with 15 ml (1 tbsp) olive oil, and season with 2 g (1/2 tsp) salt and 1 g (1/2 tsp) black pepper. Roast for 40 to 45 minutes, until tender in the center.

2. 2

   While the sweet potatoes roast, place the quinoa, water, and 2 g (1/2 tsp) salt in a medium saucepan. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and mix with 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, and 2 g (1 tsp) lemon zest.

3. 3

   Toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Remove and set aside.

4. 4

   For the sauce, place the roasted red pepper, basil, 1 garlic clove, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, maple syrup, 2 g (1/2 tsp) salt, and a pinch of black pepper in a blender or food processor. Blend until smooth. If needed, add 15 to 30 ml (1 to 2 tbsp) water to loosen the sauce.

5. 5

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in 3 minced garlic cloves, the ground cumin, and smoked paprika; cook for 30 seconds.

6. 6

   Add the cannellini beans, 2 g (1/2 tsp) salt, the remaining black pepper, and cook for 2 minutes, stirring gently. Add the spinach and cook for 1 to 2 minutes, until wilted. Remove from the heat and mix in the parsley, the remaining 15 ml (1 tbsp) lemon juice, and 2 g (1 tsp) lemon zest.

7. 7

   When the sweet potatoes are ready, split them lengthwise without separating the halves completely. Gently press the ends to create space and fill each one with quinoa and the bean-spinach mixture.

8. 8

   Serve the sweet potatoes hot with plenty of roasted red pepper sauce on top and finish with the toasted sunflower seeds.