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?
| Stuffed Papaya Boats | Print |
- 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
- Boil 3 tbsp uncooked quinoa in 2 ¼ cups of water until soft.
- While quinoa is cooking, peel and slice the sweet potato into cubes, and slice the squash into cubes (if not using pre-packaged squash.)
- 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.
- Slice papaya in half and carve out the middle. Discard seeds.
- Scoop the quinoa, squash and sweet potato into the middle of the papaya halves.
- Top with pomegranate seeds, arugula and sprouts.
- Drizzle with sweetener and season with cinnamon and sea salt.
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