Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa
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
- Preheat the oven to 400ºF. Pierce the sweet potatoes with a fork and put in a baking dish. Bake until soft and the knife glides easily into the flesh, about 35 - 45 minutes depending on size.
- Meanwhile, cook the quinoa mixture by heating the oil in a saucepan over medium heat. Add the rest of the ingredients (spinach to salt and pepper) and fry until warm. Keep warm until sweet potatoes are cooked.
- 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.
- 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!
This article is adapted form this site.