Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

These Vegan Stuffed Sweet Potatoes are stuffed with Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor. Ideal for dinner or side dish!



Servings 2 Servings



Ingredients

• 2 medium sweet potatoes


• 1 tablespoon of olive oil


• 2 cups spinach


• 1/2 cup canned chickpeas


• 1/4 cup sun-dried tomatoes (chopped)


• 2 tablespoons calamata olives (chopped)


• 1 cup cooked quinoa


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried dill


• 1/2 teaspoon garlic powder


• Salt and pepper to taste

to decorate

• 1 tablespoon tahini


• 1 teaspoon lemon juice


• A pinch of salt and pepper


• 1 to 2 tablespoons of water to dilute


• green onions


• red pepper flakes

instructions

1. Preheat the oven to 400ºF. Prick the sweet potatoes with a fork and put in a baking dish. Bake until soft, and the knife glides easily over the meat, about 35 - 45 minutes depending on size.


2. Meanwhile, cook the quinoa mixture by heating the oil in a saucepan over medium heat. Add the remaining ingredients (spinach to salt and pepper) and fry until warm. Keep warm until sweet potatoes are cooked.


3. When the sweet potato is soft, remove it from the oven and let it cool for several minutes. After cooling, transfer them to a plate, separate them with a sharp knife and a spoon of quinoa in the center.


4. Beat together tahini, lemon, salt, pepper and water, then pour over sweet potatoes. Garnish with fresh onions and red pepper flakes. Serve immediately and enjoy!

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