After a long workout this afternoon, I was ready to get in the kitchen and refuel! One thing that helps me eat healthy is to plan out my dinners for the week. I enjoy cooking up a storm on the weekends, and then enjoying the leftovers throughout the week. That way, when I get home from a busy day at work, I can just throw something in the microwave. This week’s dinner: Quinoa and Sweet Potato Stuffed Mushrooms.
6 portobello mushroom caps
2 cups cooked quinoa (I like to prepare quinoa with veggie stock for a little more flavor.)
4 sweet potatoes, cut into 1/2 inch cubes (I used 2 large sweet potatoes and that was plenty.)
2 tablespoons olive oil
3 cups greens (I used spinach, but kale could work as well.)
Salt and Pepper
Heat the oven to 450 degrees.
Toss the sweet potatoes with oil, salt, and pepper and place on a baking sheet (line it with foil for easy cleanup). Roast until golden brown (about 30 minutes), flipping halfway through. Just before the potatoes are done cooking, toss the spinach onto the pan to bake for the last 2-3 minutes or so (until the spinach wilts).
Mix the sweet potatoes and greens with the quinoa. Add a bit more salt and pepper if needed.
Now, prepare the mushroom caps. Rinse them with cool water and pat dry. Place smooth-side down on the baking sheet.
Spoon the sweet potato mixture into the caps, mounding slightly in the middle. Drizzle with more olive oil if you’d like (this oil is not included in the 180 calorie count).
Bake at 400 degrees for 15-25 minutes, or until the mushrooms are cooked through.