Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
These Vegan Stuffed Sweet Potatoes are filled with a Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor. Perfect for a dinner or side!
Servings 2 Servings
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups spinach
- 1/2 cup canned chickpeas
- 1/4 cup sun-dried tomatoes (chopped)
- 2 tablespoons kalamata olives (chopped)
- 1 cup cooked quinoa
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
to garnish
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Pinch of salt and pepper
- 1 - 2 tablespoons water to thin
- chives
- red pepper flakes
Instructions
- Preheat the oven to 400ºF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
- Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (spinach to salt & pepper) and saute until warm. Keep warm until the sweet potatoes are cooked.
- When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
- Whisk together the tahini, lemon, salt, pepper, and water then pour on top of sweet potatoes. Garnish with fresh chives and red pepper flakes. Serve immediately and enjoy!
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