Description
This dish is pure comfort with a Mediterranean twist—sweet, savory, and packed with plant-based goodness. It’s the kind of meal that feels hearty and nourishing, yet leaves you feeling light and satisfied. Perfect for weeknights or a make-ahead lunch with flavor in every bite.
Ingredients
Main Filling
2 medium sweet potatoes
1 tbsp olive oil
2 cups spinach
½ cup canned chickpeas
¼ cup sun-dried tomatoes, chopped
2 tbsp Kalamata olives, chopped
1 cup cooked quinoa
½ tsp dried thyme
½ tsp dried dill
½ tsp garlic powder
Salt & pepper to taste
Tahini Drizzle
1 tbsp tahini
1 tsp lemon juice
Pinch of salt & pepper
1–2 tbsp water to thin
To Garnish
Chives, chopped
Red pepper flakes
Instructions
Bake sweet potatoes at 400°F (200°C) for 40–45 mins until tender.
In a skillet, heat olive oil and sauté spinach until wilted.
Stir in chickpeas, sun-dried tomatoes, olives, quinoa, and seasonings. Warm through.
Slice sweet potatoes open and stuff with quinoa mixture.
Mix tahini, lemon, water, salt, and pepper for the drizzle.
Drizzle over stuffed potatoes. Garnish with chives and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400 per serving
- Fat: 12g per serving
- Carbohydrates: 62g per serving
- Fiber: 12g per serving
- Protein: 15g per serving