Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa are a delightful blend of flavors and nutrients, making them a perfect meal for any occasion. Featuring tender sweet potatoes filled with a savory quinoa mixture of sun-dried tomatoes, olives, and spinach, this dish offers both heartiness and health benefits. Ideal for family dinners, dinner parties, or meal prep, these stuffed sweet potatoes are not only visually appealing but also deliciously satisfying. With easy preparation and customizable options, you can adapt this recipe to suit your taste preferences while ensuring everyone enjoys a wholesome plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups spinach
- 1/2 cup canned chickpeas (drained)
- 1/4 cup sun-dried tomatoes (chopped)
- 2 tablespoons kalamata olives (chopped)
- 1 cup cooked quinoa
- dried thyme
- dried dill
- garlic powder
- salt & pepper
- tahini
- lemon juice
- water
Instructions
- Preheat the oven to 400°F (200°C). Puncture each sweet potato with a fork and bake in a dish for 35-45 minutes until soft.
- In a sauté pan over medium heat, warm olive oil and add spinach, chickpeas, sun-dried tomatoes, olives, cooked quinoa, thyme, dill, garlic powder, salt & pepper. Sauté until heated through.
- Once the sweet potatoes are cool enough to handle, split them open and fill with the quinoa mixture.
- For tahini dressing, whisk together tahini, lemon juice, salt & pepper with water until smooth; drizzle over stuffed potatoes.
- Garnish with chives and red pepper flakes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg