Colorful, Zesty & Sweet Potato Boats

Colorful, Zesty & Sweet Potato Boats

May 25, 2021Jihane Khairallah

Number of Servings: 12


Zesty Avocado Sauce

  • 2 ripe medium avocados
  • 2 small limes
  • 1.5 cups of cilantro
  • 2 Tbsp. olive oil
  • ½ tsp. each cumin and sea salt

Mains & Toppings

  • 3 large white sweet potatoes
  • 1 cup raw red quinoa
  • 1.5-2 cups water (to cook quinoa)
  • 1/2 tsp. each cumin and sea salt
  • 1 small lime, juiced
  • 1 large tomato, chopped
  • 1 medium red onion, sliced
  • Shredded vegan/regular cheddar cheese (optional)
  • Tortilla chips, crushed (or gluten-free Drayke Tostadas for a healthier option)
  • Toasted Pumpkin seeds


  • Preheat oven to 204 degrees Celsius.
  • Rinse the sweet potatoes thoroughly, then with a knife, poke a few holes in them to release steam.
  • Place them in a tray and into the oven for 50 mins – 1 hour, depending on potato size and oven.
  • In parallel, place a saucepan over medium heat and add the rinsed quinoa for 4 minutes to toast, or until quinoa is fragrant and dry.
  • Add water and a pinch of sea salt then bring to simmer. Reduce heat to low and cook for 12-15 mins, or until water is absorbed and quinoa is cooked to your preference
  • Remove quinoa from heat. Add more salt, cumin, and lime. Mix and taste to adjust flavor, then slightly cover and set aside for fluffy quinoa.
  • In a blender, add all sauce ingredients, except water, and blend. (Keep water until the end to adjust texture if needed.)
  • Taste and adjust seasonings by adding more salt for saltiness, cumin for warmth, lime for zing, and water for texture
  • Prepare any other toppings such as shredded cheese, chopped tomato, sliced onion, crushed tortillas, cilantro, and pumpkin seeds
  • To serve, arrange sweet potato boats in a large plate, and gently press down against them to make room for quinoa filling, toppings, avocado sauce, and any hot sauce or topping of your choice.

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