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Vegan Stuffed Sweet Potatoes recipe filled with a Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor! Super healthy and easy!

50 Minutes.
AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
Ingredients
 2 medium sweet potatoes
 1 tbsp olive oil
 2 cups spinach
 ½ cup canned chickpeas
 ¼ cup sun-dried tomatoes (chopped)
 2 tbsp kalamata olives
 1 cup cooked quinoa
 ½ tsp dried thyme
 ½ tsp dried dill
 ½ tsp garlic powder
 salt & pepper to taste
 1 tbsp tahini
 1 tsp lemon juice
 chivesto garnish
 red pepper flakesto garnish
Instructions
1

Preheat the oven to 400ΒΊF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.

2

Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (spinach to salt & pepper) and saute until warm. Keep warm until the sweet potatoes are cooked.

3

When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.

4

Whisk together the tahini, lemon, salt, pepper, and water then pour on top of sweet potatoes. Garnish with fresh chives and red pepper flakes. Serve immediately and enjoy!

Recipe by Simply Quinoa

Ingredients

Ingredients
 2 medium sweet potatoes
 1 tbsp olive oil
 2 cups spinach
 ½ cup canned chickpeas
 ¼ cup sun-dried tomatoes (chopped)
 2 tbsp kalamata olives
 1 cup cooked quinoa
 ½ tsp dried thyme
 ½ tsp dried dill
 ½ tsp garlic powder
 salt & pepper to taste
 1 tbsp tahini
 1 tsp lemon juice
 chivesto garnish
 red pepper flakesto garnish

Directions

Instructions
1

Preheat the oven to 400ΒΊF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.

2

Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (spinach to salt & pepper) and saute until warm. Keep warm until the sweet potatoes are cooked.

3

When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.

4

Whisk together the tahini, lemon, salt, pepper, and water then pour on top of sweet potatoes. Garnish with fresh chives and red pepper flakes. Serve immediately and enjoy!

🍠 Mind-Blowing Mediterranean Quinoa Stuffed Sweet Potatoes