Stuffing vegetables is such a great meal idea. You can stuff potatoes, peppers, zucchini, tomatoes and onions. So there are lots of choices for the vessel and even more for the filling. You can use ground meat, cheeses, more veggies, grains, rice. You can even mix and match items. If you would like some inspiration, here are a couple dishes of my own: stuffed zucchini, stuffed peppers, stuffed sweet potatoes. There was also stuffed acorn squashes from yum & yummer (link here). All very good options.

If you want another good option, I would suggest these quinoa stuffed sweet potatoes from Love Real Food. I think sweet potato is my favourite vegetable to stuff because they get so sweet after baking and they’re very satisfying so you don’t feel hungry five minutes later. The quinoa filling was super delicious and could be eaten as a salad too instead of making stuffed potatoes. There was leftover filling anyways so I got the best of both worlds.

Anyways, the quinoa was just so flavourful and fresh with the herbs/green onions and pepitas for bit of crunch. I also like the amount of lemon, made it so bright. Like I said before, I had extra filling so that’s what I had for lunch the next day with a little crumble of feta cheese.

But for these stuffed potatoes, I kept them vegan/dairy free. The recipe calls for goat cheese but I made cashew sour cream instead. I made sure to soak them for several hours just like I did for the fettuccine alfredo from last week (link here). This sour cream came out so well. It was so creamy, cashews are honestly becoming my new favourite cooking ingredient. The lemon gave it a little tang and it was the perfect topping to my stuffed sweet potatoes.

This was an amazing dinner. If you didn’t want to eat a whole potato, you could just roast chopped sweet potato (plus other vegetables) and toss those into the quinoa mixture. That would be an equally delicious meal.