Traditional stuffed potatoes aren’t exactly light summer fare—all that cheese, sour cream, and bacon can put you in a carb-and-fat coma and leave you feeling sluggish and weighed down. But these stuffed sweet potatoes are different!
Topped with a Mediterranean-inspired quinoa salad instead of all that cheese, this is a recipe that’s perfect for a summer dinner. It’s also packed with good-for-you ingredients—healthy fat from avocado and olives, protein from the feta and quinoa, and plenty of fiber, vitamins, and minerals. The balance of macronutrients means this is a dinner that will keep you full and satisfied without that sluggish feeling.
Recipe and photo by Ana Stanciu
Summer Stuffed Sweet Potatoes
Yield 2 servings
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1 ripe avocado, peeled and cubed
- 1/2 cup pitted kalamata olives
- 1/2 small red onion, finely minced
- 1/2 cup crumbled feta cheese
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- Juice from 1/2 lemon
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Pierce the sweet potatoes with a fork a few times. If you plan on eating the skin, you can rub it with olive oil and season with salt and pepper so it gets crisp in the oven.
- Bake the potatoes for 30-45 minutes, or until tender.
- While the sweet potatoes are baking, combine the remaining ingredients in a large bowl and toss gently to mix.
- Slice the sweet potatoes in half and divide the quinoa mixture over the top, then serve.