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These quinoa and spinach-stuffed sweet potatoes make a vibrant main course or side dish. We roast the sweet pototoes to perfection. Then we add a delightful blend of quinoa, spinach, cranberries, pecans, and goat cheese.
This delicious recipe for quinoa and spinach stuffed sweet potatoes is packed with protein and is incredibly flavorful. I know you’re going to love it. It’s hard to believe something so tasty is so good for you too!
If you want to make this dish vegetarian, just use veggie stock instead of chicken stock to cook your quinoa. You can even make the recipe vegan by leaving out the cheese, and it will still be amazing. Enjoy!
Quinoa & Spinach Stuffed Sweet Potatoes
Here’s everything you need to create this incredible sweet potato recipe!
The first step is to roast the sweet potatoes, after cutting them in half lengthwise. You’ll brush on a light layer of olive oil, and sprinkle salt and pepper on the skins.ย ย
While the sweet potatoes are in the oven, you’ll cook the quinoa.
After the quinoa is cooked, you’ll saute it, along with garlic and chopped spinach. Then add in pecans, cranberries, and salt and pepper to taste.
Finally, spoon the quinoa filling into the sweet potato halves, and top with crumbled goat cheese. You can use feta, if you like that better.
These make a flavorful and healthy side dish for baked chicken or fish. And with so much protein and other nutrients packed into this recipe, it’s great for lunch with a salad too.
You can even roast the sweet potatoes, prepare the quinoa filling, and make these one at a time as you need them.
We hope you love this recipe as much as we do. Let us know how they turn out for you. Leave a comment at the bottom of the page.
Quinoa & Spinach Stuffed Sweet Potatoes
Ingredients
- 2 sweet potatoes
- 6 handfuls of spinach roughly chopped
- 1 clove of garlic minced
- 2 tablespoons olive oil
- ยฝ cup uncooked quinoa
- 1 cup chicken stock or water
- ยผ cup pecans chopped
- ยผ cup dried cranberries
- 2 ounces goat cheese crumbled (can substitute feta)
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Cut clean sweet potatoes evenly in half lengthwise and place face down on a baking sheet. Brush on a light layer of olive oil, and sprinkle salt and pepper on the skins. Roast for approximately 30 minutes or until they are tender.
- While sweet potatoes are roasting, rinse quinoa under running water, and set aside. Bring chicken stock to a boil in a small saucepan. Pour quinoa into the saucepan with the stock, and stir. Bring the chicken stock down to a simmer, and allow the quinoa to cook for approximately 15 minutes. It is done when it looks like it has popped, and there is no excess liquid.
- After quinoa is cooked, place olive oil in a large sautรฉ pan over medium heat. Add garlic and chopped spinach, and cook until spinach is wilted (approximately three to four minutes). Remove from heat, and stir in cooked quinoa, pecans, cranberries, and salt and pepper to taste.
- After the sweet potatoes have roasted, use a spoon to press down the center so it is more open for the filling.
- Spoon the filling into each sweet potato evenly. Add crumbled goat cheese to each and serve.
Notes
You might also like these sweet potato recipes…
Skillet Shepherdโs Pie With Sweet Potatoes
Meatloaf Sweet Potato Muffins (Whole 30, Paleo, Gluten Free, Nut-Free)
Savory Chickpea Galette with Ham and Sweet Potatoes
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BlackAsphodel
Yes! Minus the cranberries and goat cheese.
Sandra Gray
I love quinoa but I do hate cleaning it. This really does looks like it’s full of flavor.
kathy pease
I have never tried QUINOA but this looks reaally good. I will have to try it sometime ๐
Helen A. Osbourne
Looking forward to more simple tasty ideas like this. Just getting started in WFPB.