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.