Greek Stuffed Sweet Potatoes | Elissa Goodman

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