Savory Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions
• 1/4 cup chopped roasted unsalted cashews
• 1/4 cup dried cranberries

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and bake for 45 minutes, or until they are tender.
3. Meanwhile, in a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 minutes, or until the onion is translucent.
5. Add the smoked paprika, ground cumin, and salt. Cook for 1 minute, stirring constantly.
6. Add the cooked quinoa, cilantro, scallions, cashews, and cranberries to the skillet. Stir until everything is combined and heated through.
7. To serve, slice each sweet potato in half lengthwise and fluff the flesh with a fork. Spoon the quinoa mixture over the sweet potatoes and serve immediately.