Description
Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa are a delicious and wholesome meal that combines the natural sweetness of roasted sweet potatoes with a flavorful quinoa filling. This vibrant dish is packed with nutrients from spinach, chickpeas, sun-dried tomatoes, and olives, making it an excellent choice for both dinner and gatherings.
Ingredients
Scale
- 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
- Tahini for drizzling
Instructions
- Preheat your oven to 400ºF. Puncture sweet potatoes several times with a fork and bake in a dish for 35-45 minutes until tender.
- In a sauté pan, heat olive oil over medium heat. Add spinach, chickpeas, sun-dried tomatoes, olives, quinoa, thyme, dill, garlic powder, salt, and pepper. Sauté until warmed through.
- Slice open the baked sweet potatoes and generously fill them with the warm quinoa mixture.
- Whisk together tahini, lemon juice, salt, pepper, and water until smooth; drizzle over stuffed sweet potatoes before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg