Roasted Sweet Potatoes Stuffed with Quinoa and Spinach


  • 2 medium sized sweet potatoes
  • 6 cups of baby spinach – roughly chopped
  • 1 clove of garlic – minced
  • 1 tbs olive oil
  • 1 1/2 cups of cooked quinoa
  • 1/4 cup of pecan pieces
  • 1/4 cup dried cranberries
  • 1 to 2 ounces of feta cheese – diced
  • 6 twists of black pepper from a pepper mill
  • A pinch of salt


  • heat kitchen appliance to four hundred degrees.
  • Slice sweet potatoes equally in [*fr1] length wise. Coat them with a touch vegetable oil and place face down on a parchment lined baking sheet.
  • Roast sweet potatoes for thirty to forty minutes till the sweet potatoes area unit tender and soft.
  • I used pre-cooked quinoa that I had handy. If you're creating the quinoa, prepare 1/2 cup of dry quinoa as per the package directions. I sometimes cook quinoa in vegetable broth or add a 1/2 a seasoner for further flavor.
  • whereas the sweet potatoes area unit preparation, add vegetable oil to an outsized sauté pan and warmth over medium heat. Add garlic and [*fr1] the spinach and cook till stale and so add the remainder of the spinach to the pan and cook till it’s stale – regarding four minutes. take away from heat.
  • Stir baked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
  • Gently toss feta into quinoa spinach mixture.
  • once sweet potatoes area unit prepared, take away from the kitchen appliance and let cool slightly. check for doneness – they must be soft and indent slightly once squeezed. If they're not done, place them into the kitchen appliance for an additional five or ten minutes.
  • Let the sweet potatoes cool slightly so that they area unit simple to handle. With alittle spoon, gently displace on the middle of the sweet potatoes to make alittle indentation that's the length of the sweet potato.
  • Spoon quinoa and spinach mixture equally over sweet potatoes and serve.


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