Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Autumn Spiced Stuffed Yams with Lemon Butter Quinoa
& Sautéed Bok Choy

Ingredients
  • 2 large yams or 4 Small yams- halved length wise

  • A few drops of olive oil to brush the cut side of the yams

    Stuffing

  • 2 tbsp butter

  • 1 onion, diced

  • 1 apple, cored and diced

  • ¼ c dried cranberries

  • ½ c walnuts, chopped

  • 4 garlic cloves, chopped medium

  • ½ tsp cumin

  • ½ tsp ginger

  • ½ tsp cinnamon

  • ½ tsp coriander

  • ½ tsp chili flakes (optional)

  • ½ tsp salt

  • 5 cracks fresh black pepper

  • 2 tsp honey

  • 1/3c cilantro, roughly chopped

    Sides

  • 1 c quinoa

  • 3 bunches baby bok chop, chopped

  • 1 tbsp butter plus butter for sauté

  • Juice and zest of ½ a lemon

  • Mixed sprouts to garnish

Well, friends, it’s a different kind of Thanksgiving this year! No large gatherings, no big fam din… :o( That said, there is no reason not to feast even if we are likely not making a big, traditional turkey dinner…

Here is a lovely alternative to feast on featuring the beautiful, rich flavors of autumn, on a much smaller scale (and a lot less work too!!!) Have a warm and wonderful Thanksgiving no matter how you celebrate this year xoxoxo

Step by Step Instructions

Step 1

Set the oven to 400°and line a baking sheet with parchment. Scrub the yams and cut them in half length wise. Bush a bit of olive oil on the cut side then place them cut side down on the baking sheet and pop them into the oven for 35 minutes or so, until they are tender and cooked through.

Step 2

Melt 2 tbsp of butter in a heavy skillet over medium heat and sauté the onions, apple, and garlic until the onion begins to brown, then add the cranberries, walnuts, salt, pepper, chili flakes, coriander, cinnamon, ginger, and cumin and sauté for about 2 minutes more. Mix in the honey and lower the heat to keep warm until the quinoa is done.

Step 3

While the onions and apples are in the sauté, put the quinoa on – 2 c water to 1 c quinoa, bring it to a boil then turn down a simmer for just under 15 minutes. When the water has been absorbed and the quinoa is tender remove it from the heat and fluff with a fork. Add 1 tbsp butter, lemon juice and zest, ½ tsp salt, and 10 cracks of pepper, mix well then cover and set aside.

Step 4

When the quinoa is almost done, get the bok choy on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the bok choy and sauté until the leaves are wilted and bright green. Mix in a splash of soy sauce then cover and set aside to keep warm.

Step 5

When the yams are done in the oven remove them and place half a yam (if large yams were used – 2 halves if smaller yams were used) on each of 4 plates. Without cutting through and keeping the ends in tact, make a cut down the center of each yam and gently push the sides apart with a spoon to make room for the filling.

Step 6

Add the cilantro to the onion and apple mixture and mix it well, then scoop the filling into the cut yams (use all the filling). Add a serving of quinoa and bok choy to each plate, garnish the yams and quinoa with mixed sprouts (optional), then sit down and enjoy the fabulous flavors of the amazing vegetarian dinner you just created!!

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