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!
Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes
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
Vegan stuffed sweet potatoes with mediterranean quinoa
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!
Nutrition :
Serving: 1stuffed sweet potato | Calories: 423kcal | Carbohydrates: 63g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 379mg | Potassium: 1329mg | Fiber: 11g | Sugar: 12g | Vitamin A: 21408IU | Vitamin C: 18mg | Calcium: 124mg | Iron: 6mg
Other recipes Side Dishes : Here
