Sweet Potato Quinoa Puree

Bariatric Friendly Pureed Sweet Potato With Quinoa

Looking for some healthy inspiration for this holiday season? Look no further, we’re cooking a sweet potato quinoa puree that is perfect any time of year. Most households across the U.S. prepare sweet potatoes by drowning them in butter and loading them with brown sugar and marshmallows. Resulting in unnecessary carbs and fat.

Stick to your healthy habits during the holidays with our Sweet Potato Quinoa puree. Perfect for those who is in the puree phase of the bariatric diet but easily enjoyable for anyone looking for a healthy dish and doesn’t want to sacrifice taste. 

Roasted alongside our sweet potato was an apple, which together really brings in a natural sweetness to this recipe. While they roast, we prepare on a stovetop bringing to a boil chicken stock with carrots and quinoa. 

Quinoa is considered a complete protein, meaning it contains all 9 essential amino acids that our bodies cannot make on their own. Best of all if it is also gluten-free. 

For our bariatric-friendly vegetarians, you can easily substitute chicken stock for vegetable stock to suit your needs.  

This puree was super easy to make and can be enjoyed by anyone who’s had weight loss surgery. If you’re looking to make this nutritious holiday-inspired dish, let us know on social media. We’d love to see how you enjoy it!

As always, we recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our recipe instructions. WLS Afterlife is dedicated to presenting new bariatric-friendly meals weekly so you can continue to enjoy the life you’ve worked so hard to enjoy!  If we listed an ingredient you were told to avoid, write to us so we may provide you with plenty of other tasty alternatives.


1 sweet potato

1 apple

2 small carrots

1/4C quinoa

1/2C chicken stock

Ginger, salt & pepper


1. Roast sweet potato and apple at 350° for 20 minutes

2. Meanwhile, combine and bring to a boil chicken stock, quinoa, carrots and spices in pot – cover and simmer for 15 minutes

3. Remove skin from sweet potato and apple – add to pot

4. Puree with blender or food processor

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