Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
Indulge in the delightful flavors of Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa. This vibrant dish combines the natural sweetness of roasted sweet potatoes with a savory quinoa filling enriched with sun-dried tomatoes, olives, and fresh spinach. Whether you’re hosting a dinner party or enjoying a family meal at home, these stuffed sweet potatoes are not only visually appealing but also packed with nutrients. Easy to prepare and fully customizable, they offer a satisfying plant-based option for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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
- Tahini sauce (1 tablespoon tahini, lemon juice, salt, pepper, water)
Instructions
- Preheat oven to 400ºF. Puncture sweet potatoes with a fork and bake in a dish for about 35–45 minutes until soft.
- In a sauté pan, heat olive oil over medium heat. Add spinach, chickpeas, sun-dried tomatoes, olives, quinoa, and seasonings; sauté until warmed through.
- Once sweet potatoes are baked, let cool slightly before slicing them open lengthwise. Fill each potato with the quinoa mixture.
- Whisk tahini sauce ingredients together and drizzle over the stuffed potatoes before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 300g)
- Calories: 360
- Sugar: 8g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg