Greek Stuffed Sweet Potatoes

• porce: 2

Ingredience

2 sweet potatoes

½ cup cooked quinoa

½ cup finely chopped spinach

2 tablespoons crumbled feta

2 tablespoons chopped red onion

½ teaspoon extra-virgin olive oil, more to taste

1 teaspoon fresh lemon juice

¼ clove minced fresh garlic

¼ teaspoon sea salt

Freshly ground black pepper, to taste

Tzatziki Sauce

½ cup finely grated and squeezed cucumber

1 cup thick whole milk Greek yogurt

1 tablespoon fresh lemon juice

½ tablespoon extra-virgin olive oil

1 garlic clove, grated

¼ teaspoon sea salt

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint, optional

Pokyny

Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.

Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with scoops of tzatziki.