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Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa Delight

Delightful Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa, loaded with sun-dried tomatoes, olives, and chickpeas. A nutritious escape from fast food routines.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Sweet Potatoes
  • 4 medium Sweet Potatoes The star of the dish
  • 1 tablespoon Olive Oil Substitute with avocado oil for different flavor
  • 2 cups Spinach Can swap with kale or arugula
  • 1 can Canned Chickpeas Packed with protein and fiber
  • 1/2 cup Sun-Dried Tomatoes (chopped) Offers a tangy punch
  • 1/2 cup Kalamata Olives (chopped) Brings salty depth
  • 1 cup Cooked Quinoa Utilize leftovers or try farro
  • 1 teaspoon Dried Thyme Essential seasoning
  • 1 teaspoon Dill Essential seasoning
  • 1 teaspoon Garlic Powder Essential seasoning
  • to taste Salt Fundamental enhancer of taste
  • to taste Pepper Fundamental enhancer of taste
  • 3 tablespoons Tahini Adds creamy drizzle
  • 2 tablespoons Lemon Juice Provides freshness
  • to achieve consistency Water Thinning agent for tahini
  • for garnish Chives Adds fresh crunch
  • to taste Red Pepper Flakes Adds hint of heat

Equipment

  • Oven
  • Skillet
  • baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC). Wash and dry sweet potatoes. Puncture holes in each potato and place in baking dish. Bake for 35 to 45 minutes until tender.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Mix in chickpeas, sun-dried tomatoes, and olives, cooking for an additional 3-4 minutes.
  3. Add cooked quinoa to the skillet. Sprinkle in thyme, dill, garlic powder, salt, and pepper. Stir well and heat through for another 2-3 minutes.
  4. Remove sweet potatoes from oven and let cool for a few minutes. Slice each potato open lengthwise and fluff the insides with a fork.
  5. Stuff the sweet potatoes with the quinoa mixture, pressing it in slightly.
  6. Whisk together tahini, lemon juice, and a pinch of salt and pepper. Gradually add water until drizzleable. Drizzle over the stuffed sweet potatoes.
  7. Garnish with chives and red pepper flakes. Serve warm and enjoy!

Nutrition

Serving: 1sweet potatoCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze individually wrapped for up to 3 months. Reheat in the oven for the best texture.

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