Sweet Potatoes with Mediterranean Quinoa Recipe
Delicious and wholesome baked sweet potatoes stuffed with a warm Mediterranean quinoa mixture, featuring spinach, chickpeas, sun-dried tomatoes, and kalamata olives, topped with a creamy tahini drizzle and garnished with fresh chives and red pepper flakes. A nutritious and flavorful vegetarian meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon olive oil
Mediterranean Quinoa Mixture
- 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
Tahini Drizzle
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Pinch of salt and pepper
- 1 – 2 tablespoons water (to thin)
Garnish
- Chives
- Red pepper flakes
Instructions
- Preheat and bake sweet potatoes: Preheat your oven to 400ºF. Puncture the sweet potatoes several times with a fork to allow steam to escape during cooking. Place them in a baking dish and bake until they are soft and a knife slides easily into the flesh, about 35 to 45 minutes depending on their size.
- Prepare the quinoa mixture: While the sweet potatoes bake, heat the olive oil in a sauté pan over medium heat. Add the spinach, canned chickpeas, chopped sun-dried tomatoes, chopped kalamata olives, cooked quinoa, dried thyme, dried dill, garlic powder, and salt and pepper to taste. Sauté the mixture until everything is warmed through and the spinach has wilted. Keep warm until ready to serve.
- Assemble the stuffed sweet potatoes: Once the sweet potatoes are fully cooked and soft, remove them from the oven and allow them to cool for a few minutes to handle safely. Transfer each sweet potato to a plate and carefully slice it open lengthwise. Spoon the warm Mediterranean quinoa mixture generously into the center of each sweet potato.
- Prepare and add tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, a pinch of salt and pepper, and 1 to 2 tablespoons of water to thin the sauce to a pourable consistency. Drizzle this tahini sauce evenly over the stuffed sweet potatoes.
- Garnish and serve: Sprinkle fresh chopped chives and a pinch of red pepper flakes over the top as garnish. Serve immediately and enjoy this vibrant, healthy dish.
Notes
- Sweet potato baking times may vary depending on size; larger potatoes may require up to 50 minutes.
- You can substitute fresh herbs for dried ones if preferred, but reduce quantities as dried herbs are more potent.
- Adjust red pepper flakes to taste depending on your heat preference.
- For a vegan option, ensure tahini is pure and doesn’t contain any added dairy ingredients.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Keywords: sweet potatoes, quinoa, Mediterranean, vegetarian, tahini sauce, healthy meal, baked sweet potatoes, chickpeas, spinach
