Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you to the sun-drenched shores of the Mediterranean? These Mediterranean Stuffed Sweet Potatoes are not just a meal—they're a vibrant, flavor-packed experience that combines the creamy sweetness of perfectly roasted sweet potatoes with a zesty quinoa salad that will make your heart sing. Imagine cutting into a golden-baked sweet potato, revealing a colorful medley of fresh ingredients that promise to turn an ordinary dinner into an extraordinary feast!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the sweet potatoes cook evenly and become tender.
- Wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Using a fork, poke several holes in each sweet potato. This allows steam to escape while they cook, preventing them from bursting in the oven.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Bake in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the quinoa according to package instructions if you haven't done so already. Typically, this involves rinsing the quinoa and then simmering it in a pot with water (1 part quinoa to 2 parts water) for about 15 minutes until the water is absorbed and the quinoa is fluffy.
- In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, diced red onion, and crumbled feta cheese. Stir gently to mix all the ingredients together.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning to taste. Pour this dressing over the quinoa mixture and toss until everything is well coated.
- Once the sweet potatoes are finished baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Using a sharp knife, carefully cut each sweet potato in half lengthwise. You can scoop out a small portion of the flesh to create more room for the stuffing if desired.
- Fill each sweet potato half generously with the Mediterranean quinoa mixture, pressing down slightly to pack it in.
- Optional: Return the stuffed sweet potatoes to the oven for an additional 5-10 minutes to warm everything through and slightly crisp the tops.
- Remove from the oven and let cool for a couple of minutes. Serve warm, garnished with additional feta cheese or fresh herbs if desired.
Tips
- Choose uniform-sized sweet potatoes to ensure even cooking and consistent presentation.
- Don't skip poking holes in the sweet potatoes—this prevents potential oven explosions and helps steam escape.
- For extra flavor, consider toasting the quinoa in a dry pan for a few minutes before cooking to enhance its nutty taste.
- If you want a protein boost, add some grilled chickpeas or diced chicken to the quinoa mixture.
- Use fresh, high-quality ingredients, especially for the feta cheese and olive oil, to maximize the Mediterranean flavor profile.
- For a vegan version, substitute feta with nutritional yeast or a plant-based cheese alternative.
- Prep ingredients in advance to make the cooking process smoother and more enjoyable.
- Let the sweet potatoes rest for a few minutes after baking to allow for easier handling and better texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 54g
Protein: 10g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 25mg
