Roasted Sweet Potato Quinoa Stuffing (vegan, gluten-free)
This roasted sweet potato quinoa stuffing has all the flavors of traditional stuffing but is packed with veggies, protein, and is gluten-free and vegan. It’s a lightened up version of the regular stuffing you might be used to and is super easy to make!
If you are a stuffing hater like my husband, you got to try this quinoa stuffing! There is no soggy bread and the flavors are so yummy! My husband will actually eat this because the texture is completely different than traditional stuffing. It is also kid approved too, so it’s a winner!
The roasted sweet potatoes add a delicious cozy element and natural sweetness to the savory spices. All the spices come together to make for a yummy stuffing. This is a great dish for the holidays like Thanksgiving and Christmas, but will also make for a quick and easy dinner any day.
This classic vegan stuffing Is also a great one if you want something more traditional.
If you make this roasted sweet potato quinoa stuffing, tag me @nutsaboutgreens on Instagram so I can see your creations!
Roasted Sweet Potato Quinoa Stuffing (vegan, gluten-free)
Ingredients
For the roasted sweet potato:
- 1 large sweet potato, diced/cubed
- 1 Tbsp avocado oil
- salt and pepper
- garlic powder
- onion powder
Stuffing:
- 1 1/3 cup uncooked quinoa
- 2 2/3 cups water or vegetable broth
- 2 Tbsp extra virgin olive oil
- 1/2 onion, diced
- 3 celery sticks, chopped
- 3 cloves garlic, minced
- 1 1/4 tsp dried thyme, divided
- 1 tsp dried sage, divided
- 1 1/4 tsp dried rosemary, divided
- 1 1/2 tsp salt, divided
- 2 cups shredded kale, packed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 Tbsp soy sauce (or tamari if gluten-free)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, add the diced sweet potatoes, avocado oil, a good amount of salt and pepper, and a few shakes of garlic and onion powder. Stir until well combined. Place on the baking sheet and roast in the oven for 35-40 minutes.
- While sweet potatoes are roasting, make your quinoa. Cook your quinoa with either water or vegetable broth according to the package’s instructions. Vegetable broth will yield more flavor.
- While quinoa is cooking, add olive oil to a pan over medium high heat. Then add the onions, celery, and garlic. Saute until onions start to turn golden and soften. Add 1 tsp of dried thyme, 3/4 tsp of dried sage, 1 tsp of dried osemary, and 1 tsp of salt (if using fresh herbs, you will need a lot more, probably about 1 Tbsp of each). Saute for another 1 minute. Then add the kale and saute until wilted. Remove from heat.
- Assemble the stuffing. In a large mixing bowl or serving bowl, add the quinoa, roasted sweet potatoes, celery mixture, dried cranberries, pecans, soy sauce, 1/4 tsp each of dried thyme, sage, and rosemary, and 1/2 tsp of salt. Toss everything until well combined. Taste and adjust seasonings if needed. Enjoy!
