Mediterranean Stuffed Sweet Potatoes
Oven-baked sweet potatoes loaded with a gluten-free tabouli made with quinoa and fresh veggies and herbs drizzled with a tahini sauce.
Ingredients
- 4 sweet potatoes
- 1 cup cooked quinoa
- 1 container grape tomatoes
- 1 cucumber peeled
- 4 green onions
- 1 bunch fresh parsley
- ½ cup fresh mint
- 2 garlic cloves
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- Tzatziki sauce optional
Tahini sauce
- 1/4 cup tahini
- 1/4 cup water
- 1 lemon
- 1 clove garlic minced
- Salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
- Wash and the sweet potatoes and pat dry. Poke holes in the potatoes with a fork and place them on the baking sheet.
- Bake for 45-60 minutes depending on the size of the sweet potatoes.
- Meanwhile, cook the quinoa according to the package and chop the tomatoes and cucumbers into small chunks.
- Chop the green onion and finely chop the fresh herbs.
- In a medium-size bowl assemble the tabouli filling by mixing together the cooked quinoa and chopped veggies and herbs.
- In a small bowl whisk together the olive oil, lemon juice, garlic, salt and pepper. Pour it over the tabouli mixture and cover and refrigerate until ready to use.
- Once the sweet potatoes are fully cooked remove them from the oven and set aside until they are cool enough to handle.
- Use a knife to cut a slit down the middle of each potato lengthwise and use your handles to gently pinch them open. Use a fork to fluff the inside of the potato a little and then stuff with the tabouli mixture.
- Drizzle with tahini sauce and top with feta cheese, hummus and/or tzatziki sauce (optional)
Nutrition
Calories: 464kcalCarbohydrates: 66gProtein: 10gFat: 20gSaturated Fat: 3gSodium: 722mgPotassium: 1136mgFiber: 11gSugar: 12gVitamin A: 32532IUVitamin C: 33mgCalcium: 139mgIron: 4mg
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