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Mediterranean Stuffed Sweet Potatoes

Mediterranean stuffed sweet potatoes combine sweet potatoes' natural sweetness with vibrant Mediterranean flavors, featuring a filling of quinoa, fresh veggies, and creamy feta.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 4 servings

Ingredients

Sweet Potatoes

  • 4 medium medium sweet potatoes

Filling

  • 1 cup cooked quinoa You can use pre-cooked quinoa for convenience.
  • 1 cup cherry tomatoes, halved For a colorful presentation, use a variety of tomatoes.
  • 1/2 cup cucumber, diced Fresh cucumbers enhance the flavors.
  • 1/2 cup feta cheese, crumbled For a vegan option, consider using avocado instead.
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Instructions

Preparation

  • Preheat the oven to 400°F (200°C).
  • Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
  • While the sweet potatoes are baking, prepare the filling by combining quinoa, cherry tomatoes, cucumber, feta cheese, red onion, olives, olive oil, lemon juice, oregano, salt, and pepper in a bowl.

Assembly

  • Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
  • Cut them in half lengthwise and scoop out a bit of the flesh to create a boat.
  • Fill each sweet potato half with the quinoa mixture.

Final Baking

  • Return the filled sweet potatoes to the oven for an additional 10 minutes to warm through.
  • Serve and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months. Reheat by thawing in the refrigerator overnight and warming in the oven.