Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa #vegan #mushroom #potatoes #vegetarian #sweet

Veggie lover Stuffed Sweet Potatoes formula loaded up with a Mediterranean Quinoa utilizing sun-dried tomatoes, olives, spinach and huge amounts of flavor! Very solid and simple!

It's finding a good pace season where my body begins desiring solace nourishments. Heavier nourishments. Nourishments that warm you up, keep you full and cause you to feel all comfortable inside.

You know, things like pasta, potatoes, bean stew, stews. Fundamentally simply everything warm and carby.

Out of the considerable number of nourishments that cause me to feel that way, sweet potatoes are unquestionably towards the highest priority on the rundown. I presumably eat sweet potatoes in any event 3 – 4 times each week and they never get old. Commonly it's simply straightforward side of simmered sweet potatoes, yet today I'm going to share a route for you to make sweet potatoes the star.

Also try our recipe : VEGETABLE LO MEIN #vegetarian #easy #recipes #vegan #food

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

Instructions :

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.
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.
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.
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!

Source : bit.ly/38FI0CE