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If you're looking for a dish that is not only delicious but also packed with nutrients, savory Mediterranean stuffed sweet potatoes are an excellent choice. This colorful recipe combines the creamy sweetness of baked sweet potatoes with a hearty filling made from protein-rich quinoa, fresh vegetables, zesty feta cheese, and tangy Kalamata olives. The result is a satisfying meal that is as visually appealing as it is nutritious.

Stuffed Sweet Potatoes

Discover the vibrant flavors of Mediterranean cuisine with these savory stuffed sweet potatoes. This nutrient-packed dish features creamy sweet potatoes filled with a hearty blend of protein-rich quinoa, fresh vegetables, zesty feta cheese, and tangy Kalamata olives. Perfect for a main course or side, it's a delicious way to incorporate healthy ingredients into your meal. Easy to customize for various dietary preferences, this recipe is both visually stunning and satisfying. Enjoy a wholesome, flavorful dish that's great for any occasion!
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Ingredients
  

4 medium sweet potatoes

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, sliced

1/4 cup red onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Preheat the oven: Set your oven to 400°F (200°C).

    Bake the sweet potatoes: Wash and dry the sweet potatoes. Poke a few holes in each with a fork to allow steam to escape. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender and easily pierced with a fork.

      Prepare the filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic, sautéing for about 2-3 minutes until fragrant and softened.

        Add other ingredients: Stir in the chopped spinach, halved cherry tomatoes, cooked quinoa, Kalamata olives, dried oregano, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes, just until the spinach wilts and everything is heated through.

          Remove from heat: Once the filling is ready, remove it from the heat and mix in the crumbled feta cheese gently, allowing it to melt slightly.

            Stuff the sweet potatoes: Once the sweet potatoes are baked, let them cool for a few minutes. Then, slice them open lengthwise and gently fluff the insides with a fork. Spoon the Mediterranean filling generously into each sweet potato.

              Garnish and serve: Optionally, garnish with fresh basil leaves. Drizzle extra olive oil on top if desired. Serve warm and enjoy!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4