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Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa Delight

Experience the delightful combination of sweet potatoes and savory Mediterranean quinoa in this Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa recipe.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa Filling
  • 4 medium sweet potatoes Choose similar sizes for even cooking
  • 1 tablespoon olive oil Can be substituted with avocado oil
  • 2 cups spinach Can use kale or Swiss chard
  • 1 can canned chickpeas Can substitute with lentils
  • 1/2 cup sun-dried tomatoes Fresh tomatoes can replace if necessary
  • 1/2 cup kalamata olives Can use green olives for a milder taste
  • 1 cup cooked quinoa Substitute with couscous if desired
For Seasoning and Topping
  • 1 teaspoon dried thyme Fresh thyme can be used
  • 1 teaspoon dill Fresh dill can be used
  • 1 teaspoon garlic powder Adjust according to taste
  • 1 teaspoon salt Adjust according to taste
  • 1 teaspoon black pepper Adjust according to taste
  • 2 tablespoons tahini Almond butter can work in a pinch
  • 2 tablespoons lemon juice Lime juice can be a suitable alternative
  • 2 tablespoons chives Can use green onions instead
  • 1/2 teaspoon red pepper flakes For garnish

Equipment

  • oven
  • Sauté Pan
  • baking dish
  • Whisk

Method
 

Preparation Steps
  1. Preheat the oven to 400ºF (200ºC). Wash and dry the sweet potatoes, puncturing them with a fork several times. Place them in a baking dish and bake for 35-45 minutes until tender.
  2. Heat olive oil in a sauté pan over medium heat. Add spinach and drained chickpeas, stirring until the spinach wilts. Incorporate sun-dried tomatoes, olives, quinoa, and spices; cook for an additional 2-3 minutes.
  3. Remove sweet potatoes from the oven and allow them to cool for a few minutes. Cut each sweet potato lengthwise and fluff the insides.
  4. Fill each sweet potato with the quinoa mixture, packing it evenly.
  5. In a small bowl, whisk together tahini, lemon juice, salt, pepper, and water until smooth. Drizzle over the stuffed sweet potatoes.
  6. Garnish with chopped chives and red pepper flakes. Serve warm.

Nutrition

Serving: 1sweet potatoCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 30mgCalcium: 70mgIron: 4mg

Notes

Customize the stuffing with additional veggies or legumes to suit your taste. Serve with a side salad for a complete meal.

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