Vegan Sweet Potatoes With Mediterranean Quinoa

02 April 2020 Bookmark • 0

Vegan stuffed candy Potatoes recipe packed with a Mediterranean Quinoa the use of sun-dried tomatoes, olives, spinach and lots of flavor! first rate wholesome and easy!

Out of all of the meals that make me feel that way, sweet potatoes are absolutely toward the top of the listing. I likely consume sweet potatoes at the least 3 – four instances in line with week and they never get antique. generally it is just easy side of roasted sweet potatoes, however today i'm going to proportion a way a good way to make sweet potatoes the megastar.

Vegan Sweet Potatoes With Mediterranean Quinoa

The appropriate Mediterranean Quinoa Filling

I've said this 1,000,000 instances earlier than and i will say it once more: one of the things i love most approximately quinoa is its versatility. you can literally turn it into any flavor you need!

Due to the fact that i have made other quinoa stuffed sweet potatoes at the blog, I wanted to head in a taste course that I knew might be a piece one of a kind but also amazing tasty. one of my favorite recipes on the blog is my One-Pot Mediterranean Quinoa, so I used that as notion!

We are starting with some cooked quinoa, then sauteing that with spinach, chickpeas, sun-dried tomatoes, olives, and spices. it's virtually SO good! it's got the brininess and salt from the olives, the roasted sweetness from the tomatoes and the herbs are there to just spherical all of it out. And as I imagined, it pairs flawlessly with sweet potatoes!

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

To garnish:

1 tablespoon tahini
1 teaspoon lemon juice
Pinch of salt and pepper
1 - 2 tablespoons water to thin
chives
red pepper flakes

INSTRUCTIONS:

Preheat the oven to 400ºF. 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 & 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!