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Twice Baked Walnut Broccoli Sweet Potatoes - Dump and Go Dinner

<p>These Twice Baked Walnut Broccoli Sweet Potatoes bring together a medley of flavors and textures for your dinner table. The subtle crunch of quinoa plus the tartness of dried cranberries add a tantalizing complexity to this dish.</p>
4 Servings Recipe By

Ingredients

  • 4 medium cook Sweet Potato
  • 1/3 cups chop Walnuts
  • 2 cups dice and cook Broccoli
  • 1/4 cups dice Onion, Red
  • 1/4 cups chop Cranberries, Dried
  • 1/2 cups rinse, drain, and cook Quinoa
  • 1 tablespoon Flaxseed, Ground
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 2 teaspoons mince Garlic, Cloves

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed potato
  • 260 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 82mg Sodium
  • 43g Total Carb
  • 7g Fiber
  • 14g Total Sugars (Includes 0g Added Sugars)
  • 6g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Gently cut a slit in the middle of each sweet potato to open. Using a fork, scrape and remove potato insides so there is room to add the stuffing. Place in a bowl.
  2. To the bowl of sweet potato, add walnuts, broccoli, red onion, dried cranberries, quinoa, ground flax, cumin, onion powder, and garlic. Stir to combine.
  3. Carefully divide filling between potatoes, gently stuffing and ensuring the sides/skins don't break.
  4. Bake at 400 degrees for 15 minutes until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Gently cut a slit in the middle of each sweet potato to open. Using a fork, scrape and remove potato insides so there is room to add the stuffing. Place in a bowl.
  2. To the bowl of sweet potato, add walnuts, broccoli, red onion, dried cranberries, quinoa, ground flax, cumin, onion powder, and garlic. Gently stirring to combine.
  3. Carefully divide filling between potatoes, gently stuffing and ensuring the sides/skins don't break.
  4. Divide potatoes between indicated number of 8x8 foil baking pans. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 400 degrees for 15 minutes until heated through.

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