Baked Stuffed Sweet Potatoes with Quinoa and Spinach
Baked stuffed sweet potatoes with quinoa and spinach make a nice change for a dish that's a little bit different that most sweet potato recipes. Quinoa adds a bit of protein making this dish an easy main meal or side! You're going to love how simple it is to make and you can even use it for meal prep.
Wash and scrub sweet potatoes. Place on a baking pan. Brush with olive oil. Place in hot oven for 45-60 minutes or until a fork enters easily into potato.
Cook quinoa and spinach
When potatoes are close to being ready, heat 1 tablespoon olive oil in a pan over medium-high heat.
When oil is hot, add onion. Cook five minutes or until onions are translucent and slightly golden. Add garlic and cook another 60 seconds.
Next, add spinach and sauté until wilted. Add quinoa, stir to combine and heat for 1-2 minutes.
Add white wine, soy sauce and cheese or nutritional yeast to quinoa and spinach mixture. Taste and add salt and pepper as desired. When hot, cover and set aside until the potatoes are ready.
Prepare potatoes for serving
When potatoes are ready, remove from oven and unwrap. Cut in half. Use a fork break up the potato.
Top each potato with half the quinoa mixture (about ¾ cup each) and then 1 T of toasted walnuts on each potato. Sprinkle with extra vegan cheese if desired.
Notes
Check the full post for serving ideas, storage info, substitutions, and meal prep tips.
Choose sweet potatoes that are close to the same size. This way they cook in the same amount of time.
Don’t exclude the nutritional yeast since it really adds some great umami flavor. But if you don’t have it and eat cheese, adding parmesan cheese or another hard cheese will work just fine.
Be careful cutting your baked sweet potatoes and try to leave the skin mostly intact so that it holds up all the delicious fillings.
The cooking time is a bit variable and will depend on the size of the sweet potato.