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Autumn Stuffed Sweet Potatoes

It's getting cool in The City of Trees and I can barely contain my excitement. I love the fall and all the sweet things it brings: cooler weather, sweaters, snuggles, fires, holiday excitement, and of course, the amazing food that happens when you spend less time basking in the sun and more time indoors.

Yesterday was one of those days where I was totally lazy (I blame my period for that), and I had plenty of time to cook an elaborate dinner. But I didn't (lazy, remember?). So you can imagine my surprise when I spent very little time conceptualizing and preparing this dish and it turned out tasting like an award-winning, gourmet, dish (toot-toot-tooting my own horn).

It tastes like Thanksgiving and will probably be served at ours this year.

2 sweet potatoes
1 c red quinoa
2 c vegetable broth
1 onion
2 tbsp olive oil
2 packed cups chopped kale
1/2 c cashews
1/4 c dried cranberries
1/4 c unsweetened dissected coconut
  1. Preheat your oven to 350 and cook your potatoes for about an hour, or until they're super tender
  2. While the potatoes are baking, combine the quinoa and veggie broth and cook it like rice. 
  3. Saute up the onions in the oil until they start to become translucent. Then let the cashews, cranberries, and kale join them. When the kale is good and tender mix in your cooked quinoa.
  4. When the potatoes have cooled for a second, cut each one in half and scoop out the middle to make potato bowls. Mix the innards with the quinoa mixture. 
  5. Scoop all the stuff back in your sweet potato bowls, add the coconut, and eat until you are as stuffed as your dinner. 


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