Rinse the sweet potatoes, pierce with a fork all around then onto a baking sheet lined with parchment paper, and bake for 30 minutes until tender, then remove from the oven.
Cut the sweet potatoes open and spread 1 tsp Smart Balance butter over their hot flesh, and set aside.
While the potatoes are baking add quinoa into a sauce pan with 1 cup purified water, and bring to boil over medium heat, then simmer for 15 minutes over low heat until cooked. Transfer into a medium bowl and set aside to cool.
Add the cucumber, tomatoes, olives, garlic and onion into the bowl with quinoa, drizzle with olive oil, add lemon juice, season with salt and pepper and toss to combine.
Stuff the sweet potatoes with the quinoa salad and pack to go.
Recipe by Hello Glow at https://helloglow.co/3-stuffed-sweet-potato-recipes/