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Roasted Sweet Potato Quinoa Stuffing (vegan, gluten-free)

This roasted sweet potato quinoa stuffing has all the flavors of traditional stuffing, except it's packed with veggies, high in plant based protein, gluten-free, and vegan. It's lighter than regular stuffing and so easy to make!
Print Recipe
overview shot of roasted sweet potato quinoa stuffing in a wooden bowl
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

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! 
Servings: 6