Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa #vegan #dinner

It's getting the chance to be that season where my body begins longing for comfort nourishments. Heavier nourishments. Nourishments that warm you up, keep you full and make you feel all comfortable inside. You know, things like pasta, potatoes, bean stew, stews. Fundamentally simply everything warm and carby.

Out of the considerable number of nourishments that make me feel that way, sweet potatoes are certainly towards the highest priority on the rundown. I most likely eat sweet potatoes at any rate 3 – 4 times each week and they never get old. Commonly it's simply basic side of simmered sweet potatoes, yet today I'm going to share a path for you to make sweet potatoes the star.

Since we've gone down the Mexican flavor course previously, today we're taking things an alternate way. A Mediterranean course. What's more, I believe you're going to cherish it!

Vegetarian Stuffed Sweet Potatoes recipe loaded up with a Mediterranean Quinoa utilizing sun-dried tomatoes, olives, spinach and huge amounts of flavor! Overly solid and simple - heated in the stove! Tasty veggie lover and without gluten supper thought.

Also try our recipe Spicy Chickpeas lettuce wraps with cilantro Jalapeno sauce

These Vegetarian Stuffed Sweet Potatoes are loaded up with a Mediterranean Quinoa utilizing sun-dried tomatoes, olives, spinach and huge amounts of flavor. Ideal for a supper or side!

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

1. 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.
2. 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.
3. 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.
4. 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!

Read more our recipe : Cranberry Orange Cider

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