Health and Wellness, Nutrition, Recipe

Mediterranean Stuffed Sweet Potato

Ingredients:

  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 2 cups spinach
  • ½ cup canned chickpeas
  • ¼ cup sundried tomatoes (chopped) 
  • 2 tbsp Kalamata olives (chopped)
  • 1 cup cooked quinoa
  • ½ tsp dried thyme
  • ½ tsp dried dill
  • ½ tsp garlic powder
  • Salt and pepper, to taste
     

To garnish:

  • 1 tbsp tahini
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1-2 tbsp of water to thin
  • Chives
  • Red pepper flakes  

 
Instructions:

  • Preheat the oven to 400 degrees F. 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 and 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!