I’m excited to share my Vegan Sweet Potato filled with Mediterranean quinoa, sun-dried tomatoes, olives and spinach, a surprising blend of briny and herby flavors that begs a closer look.
I love a recipe that looks simple but tricks you a little. These Vegan Stuffed Sweet Potatoes with Mediterranean quinoa fit that.
I roasted sweet potatoes until tender and piled a bright, herby quinoa into them, but honestly the filling surprised me with tang and briny bites like something out of a favorite bowl I make when I’m rushed. If you liked Quinoa Kale Sweet Potato bowls this will feel familiar yet different, and the whole thing has a Simply Quinoa sort of clarity that keeps every bite interesting.
You’ll want to test flavors, maybe make it again next week.
Ingredients
- Sweet potatoes bring creamy, earthy sweetness plus fiber and beta carotene, filling.
- Quinoa add fluffy protein, all nine amino acids, carbs and a nutty bite.
- Sun dried tomatoes give concentrated sweet tart flavor and savory umami punch.
- Kalamata olives bring briny salty richness, they’re full of healthy fats and bold flavor.
- Baby spinach wilts fast, it adds leafy iron vitamins A C and fresh green taste.
- Toasted pine nuts or walnuts add crunch, creamy omega fats and a toasty note.
- Fresh lemon juice brightens gives tangy acid balances richness and lifts flavors.
- Extra virgin olive oil smooths everything, gives healthy monounsaturated fats and mouth feel.
Ingredient Quantities
- 4 medium sweet potatoes about 1 1/2 to 2 lb
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/3 cup sun-dried tomatoes oil-packed drained and chopped
- 1/2 cup kalamata olives pitted and halved
- 2 cups baby spinach roughly chopped
- 1/4 cup red onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons toasted pine nuts or chopped walnuts optional
How to Make this
1. Preheat oven to 400 F. Scrub the sweet potatoes, stab them a few times with a fork, rub with 1 tablespoon of the olive oil and set on a baking sheet; roast 45 to 60 minutes until a skewer slides in easily. If you’re short on time you can microwave them (poke, microwave 6 to 8 minutes depending on size) then pop them in the oven a few minutes to crisp the skin.
2. While the potatoes roast, rinse 1 cup quinoa in a fine mesh strainer. Combine quinoa and 2 cups vegetable broth or water in a small pot, add 1 teaspoon dried oregano and 1 teaspoon kosher salt, bring to a boil, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté 1/4 cup finely chopped red onion until soft, about 3 minutes, then add 2 cloves minced garlic and cook 30 seconds until fragrant.
4. Stir in 1/3 cup oil-packed sun-dried tomatoes (drained and chopped) and 1/2 cup halved kalamata olives, cook 1 to 2 minutes to warm and release flavor. Add 2 cups roughly chopped baby spinach and cook until just wilted.
5. Add the cooked quinoa to the skillet, stir to combine, then mix in 2 tablespoons fresh lemon juice, 1/4 cup chopped fresh parsley, 1/4 teaspoon freshly ground black pepper, and taste for salt (you already used kosher salt while cooking quinoa, so adjust if needed).
6. If you want more texture stir in 2 tablespoons toasted pine nuts or chopped walnuts now, or save them to sprinkle on top when serving.
7. When sweet potatoes are done, slice each lengthwise and gently fluff the insides with a fork to make a little well. Spoon the Mediterranean quinoa filling generously into each potato.
8. Optional finishing: return stuffed potatoes to the oven for 5 to 10 minutes to heat through and meld flavors, or broil briefly to toast the tops and nuts. Serve hot, squeeze extra lemon if you like.
Equipment Needed
1. Oven and a rimmed baking sheet
2. Microwave (optional)
3. Small pot with lid (for quinoa)
4. Fine mesh strainer (to rinse quinoa)
5. Large skillet or sauté pan
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Fork and wooden spoon or spatula (for fluffing and stirring)
FAQ
Vegan Stuffed Sweet Potatoes With Mediterranean Quinoa Recipe Substitutions and Variations
- Quinoa: try couscous (quick swap, 1 cup couscous to about 1 1/4 cup hot broth, note it has gluten), or brown rice (use 1 cup rice to 2 cups liquid, cooks longer but filling), or millet (similar nutty taste, 1:2 ratio, cooks like quinoa).
- Sun-dried tomatoes (oil-packed): swap with jarred roasted red peppers (drain and chop), or oven-roasted cherry tomatoes (halve and roast until slightly caramelized), or chopped sun-dried tomatoes that are dry-packed rehydrated in warm water or oil.
- Kalamata olives: use Castelvetrano or green olives for milder flavor, or capers if you want that salty, briny pop but less olive texture, or chopped artichoke hearts for a different savory note.
- Toasted pine nuts / walnuts: substitute toasted slivered almonds, pepitas (pumpkin seeds) or sunflower seeds for a nut-free option, or chopped pistachios for a richer, slightly sweet crunch.
Pro Tips
– Microwave then finish in the oven if you’re short on time. Poke the potatoes first, zap them until mostly soft, then rub a little olive oil and pop them in a hot oven a few minutes to crisp the skin. Saves time and you still get that roasted texture, just watch closely so they dont overcook.
– Give the quinoa extra flavor and avoid mush: rinse it, then toast it dry in a skillet for a minute or two before adding broth. After it’s cooked let it sit covered 5 minutes then fluff with a fork. Also hold back on added salt at first since the olives and sun-dried tomatoes bring a lot of saltiness.
– Don’t toss the sun-dried tomato oil. Drain the tomatoes but save a spoonful of that oil to sauté the onions or drizzle over the finished potatoes, it adds big flavor. If your kalamatas are too salty rinse them briefly or chop them smaller so the saltiness spreads more evenly.
– Toast the nuts right before serving for max crunch, and add lemon at the very end to wake up the whole dish. If you’re making this ahead, keep the filling and potatoes separate, reheat stuffed potatoes in a moderate oven so they warm through without getting soggy.
Vegan Stuffed Sweet Potatoes With Mediterranean Quinoa Recipe
I’m excited to share my Vegan Sweet Potato filled with Mediterranean quinoa, sun-dried tomatoes, olives and spinach, a surprising blend of briny and herby flavors that begs a closer look.
4
servings
485
kcal
Equipment: 1. Oven and a rimmed baking sheet
2. Microwave (optional)
3. Small pot with lid (for quinoa)
4. Fine mesh strainer (to rinse quinoa)
5. Large skillet or sauté pan
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Fork and wooden spoon or spatula (for fluffing and stirring)
Ingredients
-
4 medium sweet potatoes about 1 1/2 to 2 lb
-
1 cup quinoa
-
2 cups vegetable broth or water
-
1/3 cup sun-dried tomatoes oil-packed drained and chopped
-
1/2 cup kalamata olives pitted and halved
-
2 cups baby spinach roughly chopped
-
1/4 cup red onion finely chopped
-
2 cloves garlic minced
-
2 tablespoons extra-virgin olive oil
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
1 teaspoon dried oregano
-
1/4 cup fresh parsley chopped
-
1 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
2 tablespoons toasted pine nuts or chopped walnuts optional
Directions
- Preheat oven to 400 F. Scrub the sweet potatoes, stab them a few times with a fork, rub with 1 tablespoon of the olive oil and set on a baking sheet; roast 45 to 60 minutes until a skewer slides in easily. If you're short on time you can microwave them (poke, microwave 6 to 8 minutes depending on size) then pop them in the oven a few minutes to crisp the skin.
- While the potatoes roast, rinse 1 cup quinoa in a fine mesh strainer. Combine quinoa and 2 cups vegetable broth or water in a small pot, add 1 teaspoon dried oregano and 1 teaspoon kosher salt, bring to a boil, reduce to a simmer, cover and cook 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté 1/4 cup finely chopped red onion until soft, about 3 minutes, then add 2 cloves minced garlic and cook 30 seconds until fragrant.
- Stir in 1/3 cup oil-packed sun-dried tomatoes (drained and chopped) and 1/2 cup halved kalamata olives, cook 1 to 2 minutes to warm and release flavor. Add 2 cups roughly chopped baby spinach and cook until just wilted.
- Add the cooked quinoa to the skillet, stir to combine, then mix in 2 tablespoons fresh lemon juice, 1/4 cup chopped fresh parsley, 1/4 teaspoon freshly ground black pepper, and taste for salt (you already used kosher salt while cooking quinoa, so adjust if needed).
- If you want more texture stir in 2 tablespoons toasted pine nuts or chopped walnuts now, or save them to sprinkle on top when serving.
- When sweet potatoes are done, slice each lengthwise and gently fluff the insides with a fork to make a little well. Spoon the Mediterranean quinoa filling generously into each potato.
- Optional finishing: return stuffed potatoes to the oven for 5 to 10 minutes to heat through and meld flavors, or broil briefly to toast the tops and nuts. Serve hot, squeeze extra lemon if you like.
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: 310g
- Total number of serves: 4
- Calories: 485kcal
- Fat: 16.5g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 12.6g
- Cholesterol: 0mg
- Sodium: 950mg
- Potassium: 1030mg
- Carbohydrates: 76.5g
- Fiber: 10.5g
- Sugar: 14.8g
- Protein: 10.8g
- Vitamin A: 38600IU
- Vitamin C: 15mg
- Calcium: 48mg
- Iron: 4.5mg