10 Ingredient quinoa stuffed sweet potatoes with salsa, tortilla chips, and a creamy avocado-cilantro sauce! A hearty plant-based entree or side.

• 4 medium sweet potatoes, well rinsed (organic when possible | ~150 g each)
• 3/4 cup (138 g) dry white quinoa, very well rinsed and drained*
• 1 1/4 cups (300 ml) water
• 1/4 tsp each sea salt and cumin, plus more to taste
• 1/2 lime, juiced (1 Tbsp or 15 ml)
• 1/4 cup (28 g) red onion, sliced
• 1/4 cup (64 g) salsa of choice
• optional: Tortilla chips, crushed
• optional: Toasted pepitas (pumpkin seeds)

• 1 small ripe avocado
• 1 cup (60 g) cilantro, chopped
• 3-4 small limes, juiced (~7 Tbsp or 105 ml)
• optional: 2 Tbsp (30 ml) olive or grape seed oil (adds creaminess | or sub more water)
• 1/4 tsp each sea salt and cumin, plus more to taste
• 1 Tbsp sweetener of choice (such as maple syrup or agave nectar)
• 2-3 Tbsp (30-45 ml) water, to thin