This Twice Baked Sweet Potatoes with Quinoa and Kale recipe is a great fall side dish, but you might even want to enjoy it as a vegetarian main dish! It’s stuffed full of flavor with quinoa, kale, candied walnuts, and blue cheese.
This post brought to you by P.F. Chang’s. All opinions are 100% mine.
Autumn is my favorite foodie season. I’m a fan of nearly all the foods the season has to offer and with that, I have started to enjoy cooking seasonally too. I didn’t always pay attention to such things, but now that I do, I find that it helps me to enjoy the season even more.
To celebrate fall, P.F. Chang’s challenged me to create a dish using at least 3 of the seasonal ingredients from their Fall Seasonal Menu.
Challenge accepted! The seasonal dish I’ve created for the content are Twice Baked Sweet Potatoes with Quinoa and Kale, which I’m going to share with you today. It uses 3 of the P.F. Chang’s seasonal ingredients: Red Quinoa, Kale, and Candied Walnuts.
It starts with two sweet potatoes that you wash well and bake in the oven until tender. The potatoes are cut in half length-wise and the pulp is scooped out and placed in a bowl. The skins are set aside for later.
While the sweet potatoes are cooking, you will cook your quinoa. You will also saute your kale, until it is wilted and just beginning to brown or dry out on the edges.
The sweet potato pulp is mashed up and mixed with a bit of butter, 1/2 cup cooked red quinoa, the kale, 1/4 cup chopped candied walnuts, and some blue cheese crumbles. Finally, it’s seasoned to taste with salt.
All of this is placed back into the sweet potato skins, and they are topped with a bit more walnuts and blue cheese crumbles. Then they are baked in the oven until hot and lightly browned.
Here’s the full recipe, ready for you to print or save to your ZipList:Print