Ingredients
Scale
- 2 medium Sweet Potatoes
- 1 tablespoon Olive Oil
- 3 cups Spinach
- 1 can Chickpeas
- 1 cup Sun-Dried Tomatoes
- 1/2 cup Kalamata Olives
- 1 cup Cooked Quinoa
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Dill
- 1 teaspoon Garlic Powder
- Salt, to taste
- Pepper, to taste
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- Water, to preference
- 2 tablespoons Chives
- Red Pepper Flakes, to preference (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prick the sweet potatoes, then bake for about 45-60 minutes until tender.
- Heat olive oil in a skillet over medium heat and sauté spinach until wilted.
- Add chickpeas, sun-dried tomatoes, Kalamata olives, cooked quinoa, dried thyme, dried dill, garlic powder, salt, and pepper. Mix and heat until warmed through.
- In a bowl, whisk tahini, lemon juice, and water to desired consistency.
- Once sweet potatoes are baked, let cool slightly, slice in half, and scoop out some flesh.
- Fill each half with the quinoa mixture and drizzle with tahini sauce. Sprinkle with chives and optional red pepper flakes.
- Serve warm and enjoy!
Notes
Feel free to substitute ingredients as necessary. Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg