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Wild Rice-Stuffed Sweet Potatoes with Hazelnuts & Chipotle-Cranberry Aioli
2 or 4 Serving Dinner

Wild Rice-Stuffed Sweet Potatoes

with Hazelnuts & Chipotle-Cranberry Aioli

Tags: Gluten-Free Soy-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
700
FAT
32g
CARBOHYDRATES
96g
PROTEIN
10g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 1/4 cup hazelnuts, chopped
  3. 1/2 cup wild rice
  4. 0.25 oz parsley, leaves and tender stems minced
  5. 1/4 cup dried cranberries
  6. 1 lemon, zested, half juiced, half cut into wedges (divided)
  7. 1/4 cup vegan mayo
  8. 1 oz chipotle pepper in adobo, pepper minced and adobo reserved
  9. 1/4 cup cranberry sauce
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (hazelnut)
Tools: Small saucepan, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
700
FAT
32g
CARBOHYDRATES
96g
PROTEIN
10g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes and nuts

Preheat oven to 425°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, for 30 minutes. Add hazelnuts to sheet and continue to cook until sweet potatoes are tender and nuts are toasted, 2 to 4 minutes.

2
Make the wild rice stuffing

Combine rice, ¾ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. Drain any remaining water and return to saucepan. Add toasted hazelnuts, parsley, dried cranberries, lemon zest, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Fluff with fork and cover to keep warm. (4-serving meal: use 1½ cups water, 2 tbsp olive oil).

3
Make the chipotle-cranberry aioli

Stir together mayo, chipotle and reserved adobo, cranberry sauce, and a pinch of salt and pepper in small bowl.

4
Serve

Smear chipotle-cranberry aioli in shallow bowls. Top with sweet potatoes and smash flesh with fork. Stuff sweet potatoes with wild rice stuffing and serve with lemon wedges. ¡Buen apetito!

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