Super Stuffed Sweet Potatoes

Step 1

Preheat oven to 400°.

Step 2

Slice potatoes lengthwise and hollow out skins. Reserve skins and insides separately.

Step 3

In a food processor, combine lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Slowly drizzle in olive oil until emulsified. Reserve.

Step 4

In a large mixing bowl, combine sweet potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. Add ½ cup dressing and stir to combine.

Step 5

Stuff reserved potato skins with potato mixture. Top with parmesan cheese and bake for 5 minutes or until cheese is melted

Step 6

TIP: Use any leftover dressing on your favorite salad; it will store up to one week, refrigerated.