Description
Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa are a delicious and nutritious meal that combines the natural sweetness of tender baked sweet potatoes with a savory filling of quinoa, sun-dried tomatoes, olives, and spinach. This vibrant dish is perfect for any occasion, whether it’s a cozy weeknight dinner or an impressive side at gatherings. Rich in flavor and packed with essential nutrients, these stuffed sweet potatoes are not only satisfying but also easy to prepare and completely vegan-friendly.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1/2 cup canned chickpeas
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped kalamata olives
- 1 cup cooked quinoa
- Dried thyme, dill, garlic powder (to taste)
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Salt and pepper (to taste)
- Water (to thin as needed)
Instructions
- Preheat your oven to 400°F. Puncture each sweet potato several times with a fork and bake in a dish for 35–45 minutes until tender.
- While baking, heat olive oil in a pan. Add spinach, chickpeas, sun-dried tomatoes, and olives; sauté until warm. Season with thyme, dill, garlic powder, salt, and pepper.
- Once sweet potatoes are done, let cool slightly before splitting them open lengthwise. Fill each with the quinoa mixture.
- Whisk tahini with lemon juice, salt, pepper, and water until smooth. Drizzle over the stuffed sweet potatoes before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg