Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa #vegetarian #healthy

Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa #vegetarian #healthy

Veggie lover Stuffed Sweet Potatoes formula loaded up with a Mediterranean Quinoa utilizing sun-dried tomatoes, olives, spinach and huge amounts of flavor! Overly solid and simple!

It's getting the opportunity to be that season where my body begins longing for comfort nourishments. Heavier nourishments. Nourishments that warm you up, keep you full and make you feel all comfortable inside. You know, things like pasta, potatoes, bean stew, stews. Fundamentally simply everything warm and carby.

Out of the considerable number of nourishments that make me feel that way, sweet potatoes are unquestionably towards the highest priority on the rundown. I presumably eat sweet potatoes at any rate 3 – 4 times each week and they never get old. Ordinarily it's simply basic side of simmered sweet potatoes, however today I'm going to share a path for you to make sweet potatoes the star.

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Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa #vegetarian #healthy


  • 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • to garnish
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper
  • 1 - 2 tablespoons water to thin
  • chives
  • red pepper flakes


  1. Preheat the oven to 400ºF. 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!

For more detail :

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