Greek Stuffed Sweet Potatoes
Greek-stuffed sweet potatoes packed with quinoa, chickpeas, and veggies offer a nutritious and flavorful meal. Perfect for lunch or dinner, rich in fiber and antioxidants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at elissagoodman.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 4 medium sweet potatoes washed and scrubbed
- 1 cup cooked red or white quinoa
- 1 ½ cups cooked chickeas, rinsed and drained
- 1 bunch green onions, sliced thin
- 1 cup cherry or grape tomatoes, diced
- 1 large cucumber, seeded and diced
- ¼ bunch parsley, finely chopped
- ¼ cup organic feta crumbles
- ¼ cup olives, chopped (green or black, your choice)
- 2 T. red wine vinegar
- ¼ cup extra virgin olive oil
- 1 ½ tsp. sea salt
- 1 cup sheeps milk yogurt or full fat Fage greek yogurt
- 1 T. extra virgin olive oil
- 1 clove garlic, pressed
- 1/3 cup cucumber, peeled and shredded
- 2 T. fresh dill, finely chopped
- 1 T. lemon juice
- pinch sea salt
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