Did you know that papayas contain enzymes that help with digestion? They’re also known to reduce inflammation and boost your immune system. (Oh, and did I mention, they’re delicious too?)

I came across an Instagram photo of a stuffed papaya that made my mouth water just looking at it. I’m always looking for different plant-based recipes, and this seemed like a great idea. But I wanted to add some veggies that would pair just right the sweet papaya taste. I ended up going with sweet potatoes and butternut squash (which paired perfectly), tossed in some quinoa, and topped it with arugula, pomegranate seeds, sprouts, and a drizzle of pure maple syrup. YUM.

(For non-vegans/vegetarians, this would probably be great topped with a few grilled shrimp, too!)

BTW – this has to be one of my favorite food photos. Doesn’t it just make you want to take a big bite out of that juicy papaya?

baked stuffed papaya recipe quinoa squash sweet potato

Stuffed Papaya Boats
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Cuisine: Vegan, Gluten-Free
Ingredients
  • Ingredients
  • 1 papaya
  • ¾ cup cooked quinoa
  • ½ cup butternut squash, cubed
  • ½ cup sweet potato, peeled and cubed
  • ½ cup arugula leaves
  • ½ cup bean sprouts
  • ¼ cup pomegranate seeds
  • 1 tsp liquid sweetener of choice
  • Cinnamon and sea salt, to taste
Instructions
  1. Instructions
  2. Boil 3 tbsp uncooked quinoa in 2 ¼ cups of water until soft.
  3. While quinoa is cooking, peel and slice the sweet potato into cubes, and slice the squash into cubes (if not using pre-packaged squash.)
  4. Boil potatoes and squash in a pot filled with about 2 inches of water for 5-10 minutes until soft (test with a fork to make sure they’re tender), then strain and set aside.
  5. Slice papaya in half and carve out the middle. Discard seeds.
  6. Scoop the quinoa, squash and sweet potato into the middle of the papaya halves.
  7. Top with pomegranate seeds, arugula and sprouts.
  8. Drizzle with sweetener and season with cinnamon and sea salt.
Serving size: ½ papaya Calories: 230 Fat: 2g Carbohydrates: 49g Sugar: 19g Sodium: 36mg Fiber: 8g Protein: 6g
Notes
Makes 2 servings.