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Summer Stuffed Sweet Potatoes

Skip the cheese and sour cream and top your baked potatoes with a light quinoa salad instead.

Course Veggies + Side Dishes
Servings 2 servings
Author Ana Stanciu

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

  1. Preheat oven to 400ºF and line a baking sheet with parchment paper.
  2. 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.
  3. Bake the potatoes for 30-45 minutes, or until tender.
  4. While the sweet potatoes are baking, combine the remaining ingredients in a large bowl and toss gently to mix.
  5. Slice the sweet potatoes in half and divide the quinoa mixture over the top, then serve.