🍠Roasted Sweet Potatoes Stuffed with Quinoa and Spinach🍠

👨‍👩‍👧‍👦serves: 4


🍠2 medium sized sweet potatoes

🍠6 cups of baby spinach ­ roughly chopped

🍠1 clove of garlic ­ minced

🍠1 tbs olive oil

🍠1½ cups of cooked quinoa

🍠¼ cup of pecan pieces

🍠¼ cup dried cranberries

🍠1 to 2 ounces of feta cheese ­ diced

🍠6 twists of black pepper from a pepper mill

🍠A pinch of salt


👨🏼‍🍳Preheat oven to 400 degrees.

👨🏼‍🍳Slice sweet potatoes evenly in half length wise

👨🏼‍🍳Coat them with a little olive oil and place face down on a parchment lined baking sheet

👨🏼‍🍳Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft

👨🏼‍🍳Use pre­cooked quinoa OR if you are making the quinoa, prepare ½ cup of dry quinoa as per the package instructions

👨🏼‍🍳Cook quinoa in vegetable broth or add a ½ a bouillon cube for extra flavor

👨🏼‍🍳While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat

👨🏼‍🍳Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted ­ about 4 minutes

👨🏼‍🍳Remove from heat

👨🏼‍🍳Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture

👨🏼‍🍳Gently toss feta into quinoa spinach mixture

👨🏼‍🍳When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness ­ they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes

👨🏼‍🍳Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato

👨🏼‍🍳Spoon quinoa and spinach mixture evenly over sweet potatoes and ENJOY♥️