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
Skip the cheese and sour cream and top your baked potatoes with a light quinoa salad instead.
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.
Looks like the perfect healthy and delicious meal!
I never thought of putting a Mediterranean twist on sweet potatoes. I knew they mixed well with south American cuisine but I can see how the flavors would work in this recipe. Guess I need to head over to your other sweet potato post.
Nicolette | http://www.nicolette.co