Ingredients

• 3 sweet potatoes, cooked
• 4 lemons, zested
• 6 lemons, juiced
• 1 cup fresh basil, packed
• 2 cloves garlic
• 1 tablespoon SimplyNature Organic Wildflower Honey
• ¼ teaspoon Stonemill Crushed Red Pepper
• 2 teaspoons Stonemill Iodized Salt, plus additional to taste
• ¼ teaspoon Stonemill Ground Black Pepper
• ¾ cup Carlini Pure Olive Oil
• 1 cup SimplyNature Organic Quinoa, cooked
• ½ cup shaved Brussels sprouts
• ¼ cup Southern Grove Sliced Almonds, toasted
• ¼ cup Southern Grove Dried Cranberries
• ½ cup shredded SimplyNature Organic Baby Kale
• ½ cup Priano Shredded Parmesan Cheese

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Instructions

1. Preheat oven to 400°.
2. Slice potatoes lengthwise and hollow out skins. Reserve skins and insides separately.
3. In a food processor, combine lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Slowly drizzle in olive oil until emulsified. Reserve.
4. In a large mixing bowl, combine sweet potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. Add ½ cup dressing and stir to combine.
5. Stuff reserved potato skins with potato mixture. Top with Parmesan cheese and bake for 5 minutes or until cheese is melted.