Dinner

Sweet Potatoes with Mediterranean Quinoa Recipe

Name: Sweet Potatoes with Mediterranean Quinoa Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
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

Bymia larkspur December 25, 2025December 25, 2025

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Introduction

This vibrant Sweet Potatoes with Mediterranean Quinoa recipe combines the natural sweetness of roasted sweet potatoes with a flavorful, herby quinoa salad. It’s a wholesome, satisfying meal perfect for lunch or dinner that’s both nutritious and easy to prepare.

A baked sweet potato split open on a white plate, showing its soft orange inside as the first layer. The second layer is a mix of cooked quinoa and chopped dark green leafy herbs piled thickly on top of the sweet potato. The third layer is a smooth, creamy white sauce drizzled generously over the quinoa mix. Finally, the dish is sprinkled with small green chives and some tiny red chili flakes scattered around for color. Next to the plate is a gold fork resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 and pepper to taste
1 tablespoon tahini
1 teaspoon lemon juice
Pinch of salt and pepper
1–2 tablespoons water (to thin)
Fresh chives, for garnish
Red pepper flakes, for garnish

Instructions

Step 1: Preheat the oven to 400ºF. Puncture each sweet potato several times with a fork and place them in a baking dish. Bake until they are soft and a knife easily slides into the flesh, about 35 to 45 minutes depending on size.
Step 2: While the sweet potatoes bake, heat olive oil in a sauté pan over medium heat. Add spinach, chickpeas, sun-dried tomatoes, kalamata olives, cooked quinoa, dried thyme, dried dill, garlic powder, salt, and pepper. Sauté until warmed through, then keep warm until ready to serve.
Step 3: When the sweet potatoes are tender, remove them from the oven and let cool slightly. Cut each open lengthwise and gently fluff the inside with a fork.
Step 4: Spoon the warm quinoa mixture into the center of each sweet potato. In a small bowl, whisk together tahini, lemon juice, salt, pepper, and water until smooth and pourable. Drizzle this tahini sauce over the stuffed sweet potatoes.
Step 5: Garnish with fresh chives and red pepper flakes. Serve immediately and enjoy your wholesome Mediterranean-inspired meal.

Tips & Variations

For extra protein, add cooked chicken or feta cheese to the quinoa mixture.
Use fresh herbs like parsley or basil to brighten the flavor.
If you prefer, swap out spinach for kale or Swiss chard, but cook it a bit longer to soften.
To add a smoky element, try roasting the sweet potatoes wrapped in foil with smoked paprika sprinkled before baking.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the tahini sauce thickens after refrigeration, thin it with a little water before drizzling over the reheated dish.

How to Serve

A baked sweet potato with its brown skin cracked open to reveal bright orange flesh inside sits on a white plate over a white marbled surface. The inside is filled with a layer of light beige chickpeas mixed with green spinach and light beige quinoa grains, along with dark sun-dried tomatoes. A woman's hand holds a spoon above the potato, pouring a creamy, light tan sauce with black pepper specks over the filling, creating a smooth flowing texture. The overall look is warm and fresh with earthy tones and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can bake the sweet potatoes and prepare the quinoa mixture ahead of time. Store them separately and assemble just before serving for best texture and flavor.

Is this dish vegan and gluten-free?

This dish is naturally vegan and gluten-free when using quinoa that is certified gluten-free. It’s a great option for many dietary preferences.

mia larkspur