I recently prepared my favorite Chickpea Stuffed Sweet Potato loaded with vibrant ingredients. Tender sweet potatoes join quinoa mingled with sun-dried tomatoes, Kalamata olives, fresh spinach, garlic and red onion. The lemon and olive oil round out this flavorful blend, sparking intrigue with every bite in this Mediterranean-inspired delight.
I’ve recently been experimenting in the kitchen and came up with a recipe for Vegan Stuffed Sweet Potatoes With Mediterranean Quinoa that totally blew my mind. I start by roasting two large sweet potatoes until they’re soft and then filling them with a hearty blend of quinoa simmered in vegetable broth.
I mix in chopped sun-dried tomatoes, kalamata olives, diced red onion and a couple of minced garlic cloves, which gives an awesome punch of flavor. Then, I toss in plenty of fresh spinach and a squeeze of lemon juice along with some olive oil.
Sometimes I even add chickpeas for an extra bit of texture. This dish reminds me a bit of Vegan Sweet Potato Hash and Simply Quinoa recipes I’ve come across before, but it still feels totally unique.
Trust me, once you try this fusion of sweet, tangy and savory, you’ll be hooked on this flavor adventure!
Why I Like this Recipe
I really love this recipe because it makes me feel like I’m eating something both healthy and super satisfying. I appreciate how the sweet potatoes are baked till they’re soft, then filled with a chunky mix of quinoa, tomatoes, olives and loads of flavor. I enjoy the mix of textures—the soft potato and the hearty quinoa blend really give me a satisfying bite every time. I also like that it’s quick to prep and doesn’t take forever, which means I can whip it up even on a busy day.
These vegan stuffed sweet potatoes are packed with a Mediterranean quinoa that has sun dried tomatoes, olives and spinach, plus tons of flavor. It’s a real hearty meal that works great as a dinner or even as a side dish. I love how easy it is to put together even if you don’t have a lot of time, and it tastes amazing every time you make it.
Ingredients
- Sweet potatoes pack complex carbohydrates and fiber, giving the dish a mild natural sweetness.
- Quinoa is a protein-rich grain substitute that adds a light, nutty flavor.
- Sun-dried tomatoes bring a burst of tangy, concentrated sweetness and rich color.
- Kalamata olives add a briny punch and healthy fats for a Mediterranean vibe.
- Spinach is loaded with vitamins and minerals, boosting nutrition and giving a fresh taste.
- Chickpeas provide extra protein and hearty texture, making each bite wonderfully satisfying.
- Garlic add a pungent spark that lifts overall flavor, even when lightly cooked.
- Lemon juice adds bright acidity that balances the rich Mediterranean flavors remarkably.
Ingredient Quantities
- 2 large sweet potatoes, washed and dried
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped (drain the oil if needed)
- 1/2 cup Kalamata olives, pitted and chopped
- 2 cups fresh spinach, roughly chopped
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed (optional but adds a nice texture)
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
How to Make this
1. Preheat your oven to 400°F and while it warms up, wash and dry the two large sweet potatoes then pierce them several times with a fork so they cook evenly.
2. Place the sweet potatoes on a baking sheet and bake them for about 45-60 minutes until they’re soft on the inside.
3. Rinse 1 cup of quinoa under cold water then combine it with 2 cups of vegetable broth in a medium saucepan, bring it to a boil then lower the heat and let it simmer for 15 minutes or until all the broth is absorbed.
4. In a large skillet, heat 2 tbsp of olive oil over medium heat then add the finely diced red onion and minced garlic and cook until they’re soft and slightly translucent.
5. Add the 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of chopped Kalamata olives to the skillet and stir so they mix well with the onion and garlic.
6. Mix in the optional can of chickpeas (drained and rinsed) then add 2 cups of roughly chopped fresh spinach and cook until the spinach wilts down.
7. Pour in the cooked quinoa to the skillet with the vegetables and stir everything together then season with salt and pepper to taste and squeeze in the juice of 1 lemon.
8. Once your sweet potatoes are finished baking, remove them from the oven and carefully cut a slit down the middle so you can fluff the insides with a fork.
9. Spoon the Mediterranean quinoa blend generously into each sweet potato making sure to fill every nook and cranny.
10. Serve warm and enjoy your delicious Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa as a hearty dinner or a tasty side dish.
Equipment Needed
1. Oven – for preheating the sweet potatoes
2. Baking sheet – to place the sweet potatoes during baking
3. Fork – used to pierce the potatoes before baking
4. Medium saucepan – for cooking the quinoa with vegetable broth
5. Fine mesh strainer – to rinse the quinoa under cold water
6. Large skillet – to cook the red onion, garlic, and mix the vegetables
7. Knife – for chopping the sun-dried tomatoes, Kalamata olives, and rough chopping the spinach
8. Cutting board – to safely chop all your veggies
9. Measuring cups – to measure the quinoa, broth, and other ingredients
10. Spatula or stirring spoon – to stir ingredients in the skillet and mix everything together
FAQ
Vegan Stuffed Sweet Potatoes With Mediterranean Quinoa Recipe Substitutions and Variations
- Sweet Potatoes: Instead of sweet potatoes, you could try using butternut squash. It cooks up similar and gives a nice sweetness.
- Quinoa: If you dont have quinoa on hand, bulgur wheat or couscous works kinda well. Just adjust the cooking liquid a bit.
- Vegetable Broth: No broth? No biggie. You can use water with a bouillon cube or even just plain water if you don’t mind the flavor change.
- Kalamata Olives: If you’re not into Kalamata olives, green olives can do the trick and still add a salty punch.
- Chickpeas: Not a fan of chickpeas? White beans or even lentils can be a good substitute to give texture to the dish.
Pro Tips
1. When you roast the sweet potatoes, make sure you prick them lots of times with a fork so they dont burst in the oven and the steam escapes properly, which makes ’em cook more evenly.
2. After you boil the quinoa in the broth, let it sit covered off the heat for like 5 minutes. This extra step helps it fluff up better and absorb any leftover flavors.
3. If you’re adding chickpeas, try roasting them with a bit of salt and your favorite spices before tossing them into the mix. It gives a crunchy texture and extra flavor kick that really makes a difference.
4. When you stir in the lemon juice at the end, do it off the heat. Squeezing the lemon on top of the finished dish helps keep that fresh zing from cooking off in the heat.
Vegan Stuffed Sweet Potatoes With Mediterranean Quinoa Recipe
I recently prepared my favorite Chickpea Stuffed Sweet Potato loaded with vibrant ingredients. Tender sweet potatoes join quinoa mingled with sun-dried tomatoes, Kalamata olives, fresh spinach, garlic and red onion. The lemon and olive oil round out this flavorful blend, sparking intrigue with every bite in this Mediterranean-inspired delight.
4
servings
350
kcal
Equipment: 1. Oven – for preheating the sweet potatoes
2. Baking sheet – to place the sweet potatoes during baking
3. Fork – used to pierce the potatoes before baking
4. Medium saucepan – for cooking the quinoa with vegetable broth
5. Fine mesh strainer – to rinse the quinoa under cold water
6. Large skillet – to cook the red onion, garlic, and mix the vegetables
7. Knife – for chopping the sun-dried tomatoes, Kalamata olives, and rough chopping the spinach
8. Cutting board – to safely chop all your veggies
9. Measuring cups – to measure the quinoa, broth, and other ingredients
10. Spatula or stirring spoon – to stir ingredients in the skillet and mix everything together
Ingredients
-
2 large sweet potatoes, washed and dried
-
1 cup quinoa, rinsed
-
2 cups vegetable broth
-
1/2 cup sun-dried tomatoes, chopped (drain the oil if needed)
-
1/2 cup Kalamata olives, pitted and chopped
-
2 cups fresh spinach, roughly chopped
-
1 medium red onion, finely diced
-
2 cloves garlic, minced
-
1 can chickpeas, drained and rinsed (optional but adds a nice texture)
-
Juice of 1 lemon
-
2 tbsp olive oil
-
Salt and pepper to taste
Directions
- Preheat your oven to 400°F and while it warms up, wash and dry the two large sweet potatoes then pierce them several times with a fork so they cook evenly.
- Place the sweet potatoes on a baking sheet and bake them for about 45-60 minutes until they’re soft on the inside.
- Rinse 1 cup of quinoa under cold water then combine it with 2 cups of vegetable broth in a medium saucepan, bring it to a boil then lower the heat and let it simmer for 15 minutes or until all the broth is absorbed.
- In a large skillet, heat 2 tbsp of olive oil over medium heat then add the finely diced red onion and minced garlic and cook until they’re soft and slightly translucent.
- Add the 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of chopped Kalamata olives to the skillet and stir so they mix well with the onion and garlic.
- Mix in the optional can of chickpeas (drained and rinsed) then add 2 cups of roughly chopped fresh spinach and cook until the spinach wilts down.
- Pour in the cooked quinoa to the skillet with the vegetables and stir everything together then season with salt and pepper to taste and squeeze in the juice of 1 lemon.
- Once your sweet potatoes are finished baking, remove them from the oven and carefully cut a slit down the middle so you can fluff the insides with a fork.
- Spoon the Mediterranean quinoa blend generously into each sweet potato making sure to fill every nook and cranny.
- Serve warm and enjoy your delicious Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa as a hearty dinner or a tasty side dish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 7g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 350mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 6g
- Protein: 10g
- Vitamin A: 9000IU
- Vitamin C: 40mg
- Calcium: 80mg
- Iron: 3mg
