Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

• servings: 2 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

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

1 tablespoon tahini

1 teaspoon lemon juice

Pinch of salt and pepper

1 - 2 tablespoons water (to thin)

chives

red pepper flakes

Directions

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.

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.

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.

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!

Nutrition

• Serving Size: 1 stuffed sweet potato
• Calories: 423 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Sodium: 379 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 11 g
• Total Sugars: 12 g
• Protein: 13 g