Energy-Boosting Stuffed Sweet Potatoes

Serves 4

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked quinoa
• 1/2 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 2 tbsp hemp hearts
• 1 cup steamed broccoli, chopped
• 1/4 cup dried cranberries (unsweetened)
• 3 tbsp nutritional yeast
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Sea salt and pepper to taste
• Fresh chives for garnish

For the Mitochondrial Drizzle:

• 2 tbsp almond butter
• 1 tbsp date paste 
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 2-3 tbsp warm water to thin

Instructions:

1. Preheat oven to 425°F (220°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
   
2. While potatoes bake, combine cooked quinoa, chopped walnuts, sunflower seeds, hemp hearts, steamed broccoli, and cranberries in a large bowl.
   
3. Whisk together nutritional yeast, tahini, olive oil, lemon juice, cinnamon, paprika, salt, and pepper. Pour this over the quinoa mixture and toss to combine.
   
4. Blend all drizzle ingredients until smooth, adding water to reach desired consistency.
5. Cut open baked sweet potatoes and fluff flesh with a fork. Top generously with the seasoned quinoa mixture, drizzle with almond butter sauce, and garnish with fresh chives.
   

Nutritional Breakdown per serving (serves 4):

*Note: Nutritional values are approximate and may vary based on specific brands and portion sizes.  

All linked products have been personally selected by a member of the Goodness Lover team. If you purchase any of these items, Goodness Lover may earn a commission.