Description
Mediterranean Stuffed Sweet Potatoes are a wholesome and flavorful dish combining tender baked sweet potatoes with a vibrant quinoa salad filled with fresh cherry tomatoes, cucumber, olives, and crumbled feta cheese. Perfectly seasoned with lemon juice, oregano, and olive oil, this recipe offers a nutritious and satisfying meal that’s easy to prepare and ideal for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Filling
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Pierce the sweet potatoes several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45 minutes or until they are tender when pierced with a fork.
- Prepare Filling: While the sweet potatoes bake, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, diced red onion, crumbled feta cheese, sliced olives, olive oil, lemon juice, dried oregano, salt, and pepper in a mixing bowl. Stir well to combine all flavors.
- Cool the Potatoes: After baking, carefully remove the sweet potatoes from the oven and let them cool slightly so they can be handled safely.
- Hollow Potatoes: Cut each sweet potato in half lengthwise. Using a spoon, scoop out some of the flesh from the centers, creating a cavity for stuffing, but leave enough flesh around the edges to keep the halves intact.
- Stuff Potatoes: Spoon the quinoa mixture generously into each sweet potato half, evenly distributing the filling.
- Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes to meld flavors and heat through.
- Serve: Remove from the oven, serve warm, and enjoy this healthy Mediterranean-inspired dish.
Notes
- You can prepare the quinoa ahead of time to save cooking time.
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- Feel free to add fresh herbs like parsley or mint for extra freshness.
- Adjust seasoning with more lemon juice or oregano according to taste.
- Leftovers can be refrigerated and reheated within 2 days.
