Description
Bright and hearty stuffed sweet potatoes with fluffy roasted sweet potato, nutty quinoa, creamy feta, and crisp veggies, dressed with lemon and olive oil.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork.
- In a medium bowl, mix 1 cup cooked quinoa, 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/2 cup drained chickpeas, and 1/4 cup crumbled feta. Drizzle with 2 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper to taste.
- Place the pierced sweet potatoes on a baking sheet and bake for 45–60 minutes, or until tender.
- Remove the potatoes from the oven, let cool for a few minutes, slice open lengthwise, and fluff the flesh. Spoon the quinoa-chickpea mixture into each potato and garnish with fresh parsley.
Notes
These stuffed potatoes are great for meal prep. Store filling separately from cooked potatoes, and assemble before reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 14g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 10mg