Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
Discover a flavorful and nutritious dish with these Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa. This recipe brings together sweet potatoes and a savory quinoa filling, featuring sun-dried tomatoes, olives, spinach, and chickpeas. It’s an ideal choice for a weeknight dinner or as an impressive side dish for gatherings. Easy to prepare and packed with vibrant Mediterranean flavors, this dish is not just healthy but also satisfying and versatile.
- 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
- 1/4 cup sun-dried tomatoes (chopped)
- 2 tablespoons kalamata olives (chopped)
- 1 cup cooked quinoa
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Pinch of salt and pepper
- 1 – 2 tablespoons water (to thin)
- Chives (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat the oven to 400ºF. Puncture sweet potatoes with a fork and bake in a dish for 35 – 45 minutes until soft.
- 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.
- Once sweet potatoes are cool enough to handle, cut them open and fill with the quinoa mixture.
- Whisk tahini, lemon juice, salt, pepper, and water until smooth; drizzle over stuffed sweet potatoes.
- Garnish with fresh chives and serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg