Greek-ish Stuffed Sweet Potatoes
A light Greek-inspired quinoa salad packs stuffed sweet potatoes with protein and bright lemon flavor.
Author: Jeanine Donofrio
Serves: filling for 2 sweet potatoes
Ingredients
- ½ cup cooked quinoa
- ½ cup finely chopped spinach
- 2 tablespoons crumbled feta
- 2 tablespoons chopped red onion
- ½ teaspoon extra-virgin olive oil, more to taste
- 1 teaspoon fresh lemon juice
- ¼ clove minced fresh garlic
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- dollops of Tzatziki Sauce
Instructions
- Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
- Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with scoops of tzatziki.
Recipe by Love and Lemons at https://dailycove.info/stuffed-sweet-potatoes/%3C/div%3E%3Cdiv
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