Mediterranean Stuffed Sweet Potatoes
Transform simple sweet potatoes into a flavor-packed meal with a vibrant Mediterranean filling of quinoa, vegetables, and feta cheese. Perfect for meatless nights!
Ingredients
Main Ingredients
- 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 feta cheese, crumbled
- 1/4 cup olives, sliced
Dressing and Seasoning
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- to garnish Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Bake for 45-60 minutes, or until tender.
- While the potatoes are baking, prepare the filling by combining quinoa, cherry tomatoes, cucumber, red onion, feta cheese, olives, olive oil, lemon juice, salt, and pepper in a large bowl.
Assembly
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Cut the sweet potatoes in half lengthwise and fluff the insides with a fork.
- Spoon the Mediterranean filling into each half of the sweet potato.
- Garnish with fresh parsley and serve.
Notes
Serve warm, drizzled with extra olive oil or with a side of Greek yogurt. Great for lunch or dinner. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 5gSodium: 300mgFiber: 8gSugar: 5g