Healthy with Jodi

Sweet Potato Quinoa Cranberry Stuffing

    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Vegan, Vegetarian 

    Happily serves 4


    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

      Jodi’s Sweet Potato Brownies

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


      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.