Healthy with Jodi

Add sweet potatoes

Sweet Potato Quinoa Cranberry Stuffing

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    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Vegan, Vegetarian 

    Happily serves 4

    ALL ORGANIC INGREDIENTS

    1 cup Tricolor sprouted quinoa, rinsed

    2 diced Sweet potatoes

    1/2 red onion

    1 crushed garlic clove (cut and let sit 5 mins)

    1 TBSP Coconut oil

    2 tsp Cumin

    3 TBSP Chopped parsley

    1.5 C Bone broth

    Sea Salt & White Pepper to taste

    Optional: 1/2 C cranberries

    Optional: 1/4 C pecans

    Preheat oven to 375 

    Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

    On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

    Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

    More Stuffing Recipes

    Jodi’s Sweet Potato Brownies

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      Jodi’s Sweet Potato Brownies

      Grain Free, Paleo, GF, Dairy free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      2 medium Sweet Potatoes
      14 Medjool Dates
      1 1/2 Cups Quinoa or Almond Flour
      4 TBSP Raw CACAO Powder
      3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
      Pinch of sea salt

      Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
      The smaller the pieces, the faster it will cook.

      Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
      Mix all other ingredients in a bowl, then add cream mixture. Stir well.
      Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
      Allow to cool 10 mins for the brownies to gel together, very important step!!

      Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.