Cooking Instructions

• Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
• Once oven is hot, bake sweet potatoes directly on oven rack (with a baking sheet below to catch any drippings) for 45 minutes - 1 hour, or until tender to the touch. Time will vary depending on size of potato.
• In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
• Add water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy.
• Remove quinoa from heat and season with another healthy pinch sea salt and ¼ teaspoon ground cumin. Stir, adjust seasonings as desired, and set aside, slightly covered.
• To prepare dressing, add all ingredients besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
• Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips (optional).
• To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with 1 tablespoon salsa, and ¼ - ½ cup cooked quinoa.
• Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings. Best when fresh, though leftovers store separately in the refrigerator up to 2 days.