Was it delicious? Was it cold? Did you eat 300 sugar cookies? What are the odds? Me, too! Actually, have I ever told you the few days after Christmas are my least favorite of the year? There is no joy in those days. The tree comes down. The presents are all opened. The sky turns grey (at least in my world). Your family leaves with their cookies. I mean, isn’t it the worst? OK, maybe I’ve matured a little since 13. Not much, but a little. Now I know there is so much to look forward to after Christmas. For one, there’s New Year’s Eve and that inspiring task of coming up with new resolutions for the year to come (ours are coming soon!). You get to evaluate what you did in the year past, look ahead, and paint a picture of what you’d like to achieve. Now that’s just plain thrilling in my world. You know what else is thrilling? Sweet potatoes. Specifically, sweet potatoes stuffed with quinoa and all the Mexican-inspired toppings. Get on board. This recipe is simple, requiring just basic 10 ingredients (give or take a topping). And it’s healthy, entirely plant-based, and gluten-free. Not to mention, it’s the perfect way to refuel the healthy way after a week of less-than-nutritious eating. I think you guys are going to LOVE these potatoes. They’re: TenderNaturally sweetSubtly spicedLayered with toppingsDrizzled in avocado-cilantro sauceFlavorfulHealthy& Filling While some people’s instincts may be to go the salad route after the holidays (no shame in that), I say a girl (or boy) still has to eat, so let’s fill up the healthy way, shall we? This would be an especially great meal to serve to lingering house guests, especially alongside some piping-hot soup. Serious yum. If you give this recipe a try, let us know! Leave a comment below, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your spuds in action. Cheers, friends!
