VEGAN STUFFED SWEET POTATOES WITH MEDITERRANEAN QUINOA RECIPE

Vegan crammed candy potato recipe full of Mediterranean quinoa using dried tomato sun, olives, spinach and lots of taste! great wholesome and easy!

It'd be that point of 12 months wherein my body began to choice food comfort. The meals is heavier. The food that warms you, keeps you complete and makes you experience all secure internal.

VEGAN STUFFED SWEET POTATOES WITH MEDITERRANEAN QUINOA RECIPE

You already know, something like pasta, potatoes, chili, Stews. basically just all the warm stuff and carby.

Of all of the meals that makes me sense like it, the candy potato is positive toward the top of the listing. I may also devour sweet potatoes at least three – 4 times in keeping with week and they in no way get old. commonly it is just a simple aspect of candy baked potatoes, however nowadays i will percentage a way so one can make candy potato stars.

I've seeing that made them oftentimes – and even made the breakfast model – and that i nonetheless can't get sufficient. given that we have long past to the Mexican taste course before, today we are taking matters in different guidelines. A Mediterranean route. and that i suppose you'll adore it!

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. 
   
5. 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!

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