Mediterranean Stuffed Sweet Potatoes

$- 2 large sweet potatoes - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup feta cheese, crumbled - 1/4 cup pitted Kalamata olives, sliced - 1/4 cup red onion, finely chopped - 2 tablespoons fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon garlic powder Sweet potatoes are high in fiber and vitamins. They help with digestion and boost your immune system. Quinoa is a great source of protein. It has all nine essential amino acids. Cherry tomatoes add vitamin C and antioxidants, which are good for your skin. Cucumbers provide hydration and nutrients, keeping you refreshed. Feta cheese gives calcium and flavor but in small amounts. Kalamata olives are rich in healthy fats. They support heart health. Red onions add antioxidants and can help reduce inflammation. Fresh parsley is full of vitamins A and C, making it a great herb for health. If you can’t find sweet potatoes, regular potatoes work too. You can swap quinoa for brown rice or farro. For a dairy-free option, use vegan feta or skip it entirely. If olives aren’t your thing, capers can add a nice briny flavor. Fresh herbs like dill or mint can replace parsley for a different taste. {{ingredient_image_1}} First, wash the sweet potatoes well. Use a fork to pierce them several times. This step allows steam to escape. Next, place them on a baking sheet lined with parchment paper. Set your oven to 400°F (200°C). Now, bake the sweet potatoes for 45 minutes. You know they are done when a knife goes in easily. While the sweet potatoes bake, prepare the filling. In a large bowl, mix together the cooked quinoa, halved cherry tomatoes, and diced cucumber. Add crumbled feta cheese, sliced Kalamata olives, diced red onion, and chopped parsley. In a small bowl, whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Pour this dressing over the quinoa mix. Toss gently until everything is well combined. Once the sweet potatoes are soft, take them out of the oven. Let them cool for a few minutes. Carefully slice each sweet potato in half lengthwise. Fluff the insides with a fork to create a cozy space for the filling. Spoon the Mediterranean filling into each sweet potato half. Return them to the oven and bake for another 10 minutes. This warms the filling. Finally, serve them warm with extra dressing if you like. Enjoy! When you choose sweet potatoes, look for firm ones. Avoid any with soft spots or blemishes. The skin should be smooth and vibrant. I prefer medium to large sweet potatoes for stuffing. They hold more filling and bake evenly. Consider organic options for better flavor and nutrition. You can mix up the filling to suit your taste. Try adding black beans for extra protein. If you want a kick, add jalapeños or red pepper flakes. Swap feta cheese for goat cheese for a creamier texture. You can even use cooked lentils instead of quinoa for a different twist. Bake sweet potatoes at 400°F (200°C) for the best results. Piercing them helps steam escape and prevents bursting. Bake them for about 45 minutes or until soft. Always check with a knife; it should slide in easily. Let them cool slightly before cutting. This keeps the inside warm and fluffy. Pro Tips Choose the right sweet potatoes: Look for firm sweet potatoes with smooth skin. Avoid any with blemishes or soft spots for the best flavor and texture. Cook quinoa perfectly: Rinse the quinoa under cold water before cooking to remove any bitterness. Use a 2:1 water-to-quinoa ratio for fluffy results. Add more veggies: Feel free to customize the filling by adding additional vegetables like bell peppers, spinach, or even artichokes for extra nutrition and flavor. Serve with a drizzle: Enhance the dish by drizzling extra olive oil or a balsamic glaze over the stuffed sweet potatoes before serving for added richness. {{image_2}} For a vegan version of Mediterranean stuffed sweet potatoes, skip the feta cheese. You can replace it with vegan cheese or avocado for creaminess. Use vegetable broth when cooking quinoa to add flavor. This way, you keep all the yum without any animal products. You can also add chickpeas for extra protein. They pair well with the other flavors. Sweet potatoes are naturally gluten-free, making them a great base. Ensure your quinoa is labeled gluten-free. Some brands may use shared equipment with gluten grains. For added crunch, you can sprinkle toasted pumpkin seeds on top. They add a nice texture without gluten. Want to jazz up the filling? Add roasted red peppers or artichoke hearts for a pop of flavor. Spicy lovers can throw in some crushed red pepper flakes. For a bit of sweetness, consider adding diced dried apricots. This mix creates a great balance of sweet and savory. Don't forget fresh herbs like mint or basil to enhance the taste. Each addition brings its own twist, making your dish unique every time! To store leftovers, let the stuffed sweet potatoes cool to room temperature. Place them in an airtight container. Keep them in the fridge for up to three days. Make sure to seal the container well to keep them fresh. If you want to enjoy them later, try to separate the filling and the sweet potatoes. This helps keep the texture nice. You can also freeze the stuffed sweet potatoes. Wrap each one tightly in plastic wrap. Next, place them in a freezer-safe bag or container. They can be frozen for up to three months. When you are ready to eat them, let them thaw in the fridge overnight. This method helps keep the flavor and texture intact. To reheat, preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Cover them with foil to keep them moist. Bake for about 20 minutes or until heated through. You can also microwave them for a quicker option. Just place them on a microwave-safe plate and heat for 2-3 minutes. Enjoy your delicious Mediterranean stuffed sweet potatoes warm! Yes, you can prepare the Mediterranean stuffed sweet potatoes ahead of time. First, bake the sweet potatoes as directed. Once they cool, slice them open. Prepare the filling and store it separately in the fridge. When you’re ready to eat, fill the sweet potatoes and bake them for ten minutes. This keeps them fresh and tasty. You can serve these stuffed sweet potatoes with a simple salad. A green salad with mixed greens, olives, and a light vinaigrette works well. Grilled chicken or fish also pairs nicely. If you want a vegetarian option, try roasted vegetables or hummus on the side. These sides balance the meal perfectly. To cook sweet potatoes faster, try the microwave. Pierce them with a fork and microwave on high for 5 to 8 minutes. Check for tenderness; they should be soft. You can also cut them into smaller pieces before baking. This reduces cooking time in the oven. This article showed you how to make Mediterranean stuffed sweet potatoes. We explored the key ingredients, their benefits, and healthy substitutions. I provided step-by-step instructions for prepping, filling, and baking. You also learned tips for selecting sweet potatoes and creative variations. In the end, these sweet potatoes are tasty, easy to adapt, and perfect for meals. Enjoy cooking and sharing your delicious dishes!$

Mediterranean Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a Mediterranean-inspired quinoa salad.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 large sweet potatoes
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup feta cheese, crumbled
0.25 cup pitted Kalamata olives, sliced
0.25 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
to taste salt and pepper
1 teaspoon dried oregano
1 teaspoon garlic powder

Instructions

Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Place them on a baking sheet lined with parchment paper.
Bake the sweet potatoes in the preheated oven for 45 minutes, or until they are tender when pierced with a knife.
While the sweet potatoes are baking, prepare the Mediterranean filling. In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, crumbled feta cheese, sliced olives, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Pour this dressing over the quinoa mixture and toss gently to combine.
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each sweet potato in half lengthwise and gently fluff the inside with a fork.
Spoon the Mediterranean filling generously into each sweet potato half.
Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes to warm the filling through.
Remove from the oven and serve warm, drizzled with any extra dressing, if desired.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.

Keyword healthy, Mediterranean, quinoa, sweet potatoes