Stuffed Sweet Potatoes with Chef Leslie Durso!
Join Chef Leslie Durso for #LunchBreakLIVE today as she creates an incredible Quinoa Stuffed Sweet Potato. Leslie is an amazing vegan chef at the exclusive Four Seasons in Punta Mita, Mexico and stars in “Accidentally Vegan” on FabFitFun TV. Once known as Leslie the lab girl with Bill Nye The Science Guy, she has appeared on The Doctors, Food Network, The Discovery Channel, Hallmark Channel plus written for VegNews Magazine & CNN!
Leslie is real TV Star. She was on the soap opera “Desire.” But it was her work on the show Bill Nye The Science Guy that inspired her to shift her career towards in education. She aims to teach others about the benefits of eating a plant-based diet. She explains, you can’t get all the nutrients you need from meat or animal products because you need nutrients only found in plants.
Amazingly, Leslie stopped eating meat around when she was seven or eight. Coming from a traditional Italian family, they cooked almost every night. Leslie would take her mom’s recipes and figure out how to veganize them for herself. Now she is a gourmet vegan chef!
Leslie says these stuffed sweet potatoes are a “party of fall flavors for your mouth!” She prebaked the sweet potatoes and she hollows out the insides. You can the potato pulp for a sweet potato soup, mashed sweet potatoes, or another dish. Sauté the ingredients in a pan, stuff those sweet potato shells, and you’re done! Jane raves that they are unbelievably delicious! Make these for “ThanksLIVING” with the recipe below and leave the animals off everyone’s plates!
Follow Leslie on Facebook and Instagram.
Jane Velez-MItchell reporting LIVE for Jane Unchained News Network.
Quinoa Stuffed Sweet Potatoes
Serves 8
4 sweet potatoes
1 cup quinoa
2 cups vegetable broth
2 tbsps. olive oil
1 small onion, diced
2 cups kale, broken into 1 inch pieces
1/2 cup toasted slivered almonds
1/4 cup (plus) dried cranberries
salt and pepper
Bake the sweet potatoes in a 350℉ oven for 40 minutes to 1 hour or until fork tender. Remove and let cool.
Meanwhile, bring the vegetable broth to a light boil and add the quinoa. Reduce heat to a simmer and cook covered for 10-15 minutes.
Sauté the onion in the olive oil with a pinch of salt until soft. Add in the kale, almonds, and cranberries and sauté until the kale is soft, about 3 minutes. Add the finished quinoa to the frying pan and mix together.
Slice each sweet potato in half lengthwise and scoop out the filling. You can either dice into cubes and add this to your quinoa mixture or save for a later recipe like soup or mashed potatoes.
Fill each potato shell with the quinoa filling and bake in a 350 degree oven for twenty minutes or until warm. Serve immediately.
** These can be stuffed the day before and baked the day of.
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