Quinoa Stuffed Yams

I'd like to say I'm on a yam kick, but it's more like I'm on a yam train for life. I put them in my salads, bowl, sushi, in waffles, anything and everything. As a vegetarian, I've found it really helps to add yams to make meals both filling and satisfying. These stuffed yams are great both as a main dish or a side dish for those who prefer to have meat with their meal.

Gabriel Vitel- Feeling Better


½ large white onion, finely chopped
1 clove garlic, minced
1.5 cups quinoa
1 tsp vegetable broth powder
2-3 bunches kale, chopped
2 large sweet potatoes
1/3 cup dried cranberries
½ cup goat cheese feta (optional) 
olive oil
salt and pepper


Preheat oven to 400 F. Cut yams in half lengthwise, and place on baking sheet lined with parchment. Drizzle with 2 tbsp olive oil and a pinch of salt and pepper. Roast at 400 for 45 minutes to an hour, until cooked through. 

Place quinoa in a pot with 3 cups of water and vegetable broth powder. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes, until all the liquid has been absorbed. In a large pan, saute onions with 2 tbsp olive oil over medium heat until onions are soft and translucent. Add garlic, saute until fragrant. Add kale to the pan with an extra 2 tbsp of olive oil; stir for about 5 minutes, until kale is wilted. Remove from heat, add quinoa and cranberries and toss until well combined. Add salt and pepper to taste.

Once the yams have cooked and cooled (enough to not burn your fingers), scoop out the centers of the yams. Chop the centers and mix them into the quinoa mixture.  Fill the sweet potato shells with the quinoa mixture.  Top with feta (optional).