Quinoa and Chickpea Stuffed Sweet Potatoes with Curry Peanut Sauce

• 2 sweet potatoes
• 1 Tbsp cooking oil
• Filling:
• 1/4 cup chopped white onion
• 1 Tbsp canola or cooking oil of choice
• 1 tsp curry powder
• 1/2 tsp garlic paste or powder
• 1/2 tsp ginger paste or powder
• 2 cups (1 can) cooked garbanzo
• 1/2 cup cooked red quinoa
• 1/8 cup unsalted dry roasted peanuts
• 1/8 cup raisins
• 1/2 tsp kosher salt
• finely chopped green onion for garnish
• Sauce:
• 2 peeled garlic cloves
• 1/4 cup fresh cilantro leaves
• 1 Tbsp honey
• 1/2 tsp curry powder
• 3 Tbsp peanut butter (smooth or chunky)
• 1/4 tsp kosher salt
• 2 to 3 Tbsp water

For Sweet Potatoes:

Preheat oven to 400° F (200° C). Rinse the sweet potatoes and carefully split them in half lengthwise. Lay the potatoes skin side up on baking sheet. Bake for 20 minutes until the potatoes look crisped around the edges and are completely cooked through.

For the Filling:

Heat oil in a nonstick skillet. Add the onions and sauté until translucent. Add curry powder and sauté for an additional 30 seconds. Add the ginger and garlic paste and cook until the rawness from the garlic is gone. Add the chickpeas and cooked quinoa and cook for an additional 2 minutes. Finally, add the peanuts and raisins, and sauté for 1 minute. Remove from heat and set it aside.

Curry peanut sauce:

Add all sauce ingredients into a blender and blend until it turns into a smooth paste. Add water 1 tablespoon at a time into the sauce, until it reaches desired consistency.

Assembly:

Drizzle some sauce onto the cooked sweet potatoes. Top each potato half with quinoa and chickpea stuffing and drizzle with more sauce. Garnish with green onions if desired.