Stuffed Sweet Potatoes
Mediterranean-inspired stuffed sweet potatoes!
Filled with quinoa, sun-dried tomatoes, kale and pesto, these stuffed sweet potatoes make a hearty and healthy vegetarian lunch or dinner. Plus, they are a well-balanced meal complete with protein, carbohydrates, fibre and plenty of healthy fats.
The inclusion of quinoa in these stuffed sweet potatoes helps to add a little boost of vegetarian protein to the recipe, however, you could easily use another plant-based protein source, such as chickpeas or lentils, if you prefer.
More Stuffed Potato Recipes:
Mediterranean Stuffed Sweet Potatoes
These Mediterranean-inspired stuffed sweet potatoes are filled with quinoa, sun-dried tomatoes, kale and pesto to create a healthy vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Baked
- 2 sweet potatoes, medium
- 1/3 cup quinoa, dry
- 1/2 tablespoon olive oil
- 1/2 red onion, small, diced
- 1/4 cup sun-dried tomatoes, diced
- 2 cups kale, finely chopped
- 1 tablespoon pesto, plus more to serve
- Preheat the oven to 400°F.
- Using a fork, pierce the sweet potatoes 2-3 times per side and then wrap each sweet potato in aluminium foil. Place the wrapped sweet potatoes on a baking sheet and transfer to the oven for 1 hour or until tender.
- In a small pot, combine the quinoa with 2/3 cup of water and a pinch of salt. Bring to a bowl, then reduce to a simmer and cook for 15 minutes or until all of the water is absorbed. Remove from the heat, fluff with a fork and set aside.
- In a skillet on medium-high heat, add olive oil and red onion. Cook for 3-4 minutes until soft.
- Add sun-dried tomatoes, chopped kale and a pinch of salt. Cook for an additional 2-3 minutes until kale has wilted and is bright green in colour. Remove from the heat and set aside.
- Add the cooked quinoa and pesto to the pan with the vegetable mixture. Using a spatula, mix everything together until well combined and then set aside.
- Once the sweet potatoes are cooked, remove aluminium foil and slice lengthwise down the middle to create a slit.
- Stuff each sweet potato with quinoa and vegetable mixture and top with an extra dollop of pesto to serve.
- Serving Size: 1 potato
- Calories: 422 calories
- Sugar: 11 grams
- Fat: 19 grams
- Carbohydrates: 57 grams
- Fiber: 9 grams
- Protein: 10 grams
Keywords: quinoa, healthy, easy, baked