These delicious vegan stuffed sweet potatoes are loaded with fibrous ingredients such as quinoa and apples.  I've even included nutrient-packed walnuts, which not only support healthy weight management but also provide loads of antioxidants and omega-3 fatty acids! 
Featuring tart dried cranberries and maple syrup, these vegan stuffed sweet potatoes offer a delightfully sweet kick worthy of any holiday menu this season!
Total Time: 1 hour
Yields: 4 sweet potatoes
Serving Size: 1 sweet potato
4 sweet potatoes*
⅓ cup quinoa
1 tablespoon avocado oil or coconut oil
½ medium red onion, diced
1 medium apple, diced
½ teaspoon sea salt
1 teaspoon cinnamon
⅓ cup chopped walnuts
⅓ cup dried cranberries
Maple syrup, to taste (optional)
Butter or ghee, to taste (optional)
1. Preheat the oven to 400 degrees F.
2. Wash the potatoes and place them on a baking sheet. Bake for 35-40 minutes, or until they are fork tender.
3. Meanwhile, cook the quinoa according to package instructions and set aside.
4. In a medium-sized pan over medium heat, combine the oil, red onion, apple, salt, and cinnamon. Sauté for 8-10 minutes.
5. Remove the potatoes from the oven and allow to cool for 10 minutes. Once cooled, slice in half lengthwise.
6. Equally distribute the quinoa and the onion mixture into the potatoes, then top with the walnuts and cranberries. Top with butter or ghee and drizzle with maple syrup, if using. Serve and enjoy!
*Note: You can substitute Japanese sweet potatoes or yams, if desired.