These Stuffed Sweet Potatoes are filled with Mediterranean Quinoa using flavourful ingredients and it’s vegan! Perfect for a dinner or side!
2 Medium Sweet Potatoes
1 Tbsp Olive Oil
1/4 Cup Sun-Dried Tomatoes (Chopped)
2 Tbsp Olives (Chopped)
2 Cups Spinach
1/2 Cup Chickpeas
1 Cup Cooked Quinoa
1/2 Tsp Garlic Powder
Salt & Pepper To Taste
1/2 Tsp Dried Herbs
Pinch Of Salt And Pepper
1 – 2 Tbsp Water To Thin
1 Tbsp The Butternut Co. Tahini
1 Tsp Lemon Juice
Red Pepper Flakes
1. Preheat oven to 205C. Poke the potatoes with a fork and place them on a baking dish. Bake until soft, about 35 – 45 minutes depending on the size.
2. Prepare the quinoa mixture by heating oil in a pan over medium heat. Add all the ingredients and saute until warm. Keep warm until the potatoes are cooking.
3. Let the sweet potatoes cool for a few minutes after taking them out. Transfer them to a plate, split them open with a knife, and spoon the quinoa into the center.
4. Whisk together tahini, lemon, salt, pepper, and water and pour on top of potatoes. Garnish with fresh greens. Serve immediately and enjoy!