Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

These roasted sweet potatoes stuffed with quinoa and spinach make a delicious and healthy entree or side dish.  Tender, colorful sweet potatoes are topped with a flavorful mixture of quinoa, spinach, cranberries, pecans and feta cheese.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

I’ve been experimenting with different sweet potato recipes lately and this recipe for roasted sweet potatoes with quinoa and spinach has been my favorite.  It is flavorful, healthy and colorful – the perfect fall dish.

The sweet potatoes are roasted until they are tender and soft.  Next, a mixture of sautéed spinach, quinoa, cranberries, feta and pecans is piled on top of the roasted sweet potatoes creating a delicious stuffed sweet potato.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

Sweet potatoes are packed with beta carotene – which helps boost your immune system and promotes healthy skin and eyes.

This dish is high in fiber and the quinoa and pecans give it a boost of protein.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

This dish would make a great Thanksgiving side dish – especially if you have a vegetarian family member or friend coming for dinner.

If you’re looking for additional side dishes for Thanksgiving, here are a couple of choices:

On a personal note, this is my one hundredth recipe.  I want to thank everyone who regularly reads my blog.  I really appreciate your positive feedback and comments.  I hope you have enjoyed making the recipes as much as I have creating them!

A couple of notes:

  • I cut the sweet potatoes in half and then roasted them – instead of roasting them whole.  I find it much easier to tell when the sweet potatoes are done this way.
  • Place the sweet potatoes face side down while they cook.
  • Try to slice the sweet potatoes evenly in half – so that they cook at the same rate.
  • Sweet potatoes vary on how long they take to roast depending on their size. So start checking the sweet potatoes for doneness around 30 minutes.  They should be soft and cooked all the way through.  If they still feel firm, cook for another 5 or 10 minutes.
  • I make a big batch of quinoa each week and keep it in the fridge to add to stir fries or salads.  I used it in this recipe.  By having pre-cooked quinoa on hand it makes this recipe even simpler to make.
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Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

These roasted sweet potatoes stuffed with quinoa and spinach make a delicious and healthy entree or side dish. Tender, colorful sweet potatoes are topped with a flavorful mixture of quinoa, spinach, cranberries, pecans and feta cheese.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Vegetarian
  • Cuisine: American

Ingredients

  • 2 medium sized sweet potatoes
  • 6 cups of baby spinach – roughly chopped
  • 1 clove of garlic – minced
  • 1 tbs olive oil
  • 1 1/2 cups of cooked quinoa
  • 1/4 cup of pecan pieces
  • 1/4 cup dried cranberries
  • 1 to 2 ounces of feta cheese – diced
  • 6 twists of black pepper from a pepper mill
  • A pinch of salt

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
  4. I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
  5. 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.
  6. Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
  7. Gently toss feta into quinoa spinach mixture.
  8. 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.
  9. 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.
  10. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.

Nutrition

  • Serving Size: 4
  • Calories: 275
  • Sugar: 9.1g
  • Fat: 11.7g
  • Saturated Fat: 2.6g
  • Carbohydrates: 37.3g
  • Fiber: 5.9g
  • Protein: 7.5g

 

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46 comments on “Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

  1. Cheyanne @ No Spoon Necessary

    I absolutely adore sweet potatoes, and I seriously can’t get enough of them during the fall. These look just heavenly, Geraldine! You packed these with ALLLL the yum! Love how healthy these are, but still BIG on flavor!! Fall dinner heaven going on here! Cheers!

    Reply
    1. Geraldine Post author

      Right, Cheyanne – sweet potatoes are the best. This has been one of my favorite recipes so far this fall – I’ve been making extra and bringing them to work – and ate one for breakfast too!

      Reply
  2. Mary Ann | The Beach House Kitchen

    Congrats on your 100th recipe Geraldine!! I’m so happy to be following along at Green Valley Kitchen!
    These roasted sweet potatoes sound absolutely delicious! I’m not vegetarian, but I’ve been trying to incorporate more veggies into my diet and these look totally up my alley. Thanks for sharing and I’ll be looking forward to 100 more recipes from GVK!

    Reply
    1. Geraldine Post author

      Thanks so much, Mary Ann – I can’t believe I made it to 100 recipes – I may not be the most consistent blogger but I keep plugging away. Here’s to the next 100!

      Reply
  3. Karen @ Seasonal Cravings

    I am so in love with sweet potatoes these days and they go with so many different sweet and savory flavors. I love having them as a quick lunch or dinner stuffed with whatever leftovers I can find. I look forward to trying them with spinach and feta. Happy 100th recipe!

    Reply
    1. Geraldine Post author

      Thanks, Karen. I hadn’t thought of using leftovers to stuff potatoes – that’s a great idea. I always have some salad left over and that would work really well – thanks for the idea!

      Reply
  4. traci | Vanilla And Bean

    Ohhh my… a favorite. Sweet Potatoes! The filling is absolutely delicious packed with texture and nourishing ingredients. Delicious work! Hooray on your 100th post, Geraldine! I love following you, reading and gawking at your photog! Thank YOU for your inspiration and friendship. It means so much!

    Reply
    1. Geraldine Post author

      Thanks so much, Traci. I feel the same way about you – I’ve been following you since the very beginning and I’m always inspired by your beautiful work. Glad we’ve been able to connect and become friends! Here’s to inspiring each other for another 100 recipes! xo

      Reply
  5. Sues

    Pinned and will definitely be making these! I LOVE sweet potatoes and am always looking for new ways to incorporate them into my meals… This is a great way to actually make them THE meal. Perfect for dinner…. And bringing to work for next day lunch leftovers 🙂

    Reply
  6. sippitysup

    The weather in So Cal is still hot. So I find myself visiting cool weather food just to get myself in the seasonal mood. Wasn’t it Kevin Costner who said “Cook it and they will come”? I think he was referring to the weather, right? GREG

    Reply
  7. Mimi

    These are gorgeous! I don’t love quinoa, but I know I can substitute any grain, really. Never thought to stuff sweet potatoes – thanks!

    Reply
    1. Geraldine Post author

      Thanks so much, Shelby – They came out great and would definitely be a good side or main dish for Thanksgiving. Thanks for stopping by and leaving a comment!

      Reply
  8. Kelly@Inspired Edibles

    Geraldine, I could eat these every day! I love the sweet and savoury mixture you’ve put together and I can’t think of a better vessel than sweet potato. What a delicious and fresh way to enjoy the season’s eats. I’m sorry it took me a bit to get over here (my slowness is not indicative of my enthusiasm for this beautiful recipe, just out of it last week). I hope you’re having a bright start to the week! Thinking of you.

    Reply
    1. Geraldine Post author

      Hi Kelly – thanks so much! The sweet and savory aspect really worked will in this dish. I’ve been making them a lot since they were so easy to make and pack up well for lunch. Hope all’s well with you!

      Reply
  9. Sabrina Zaragoza

    Thank you, this is really a dish with a lot of nutrients. I will make it for my beloved family. Fortunately, it is not hard to do too much! Cause I think I am not good at cooking 🙂 This stuffing dish is so amazing! Love you!

    Reply
  10. Darci

    These look delicious. I am curious if the cranberries referenced in the recipe are actually Craisins, or dried cranberries. It doesn’t appear from the pictures or time allotted for cooking that they are in fact cranberries.

    Reply
  11. Emily

    I have to say, roasted potatoes dish has never been on my list of foods to try to make (or eat, because I always think that it is too simple and has no taste special!). But, after reading your recipe, at least I can say that I want to try cook and eat it once, thank you for introducing!

    Reply
  12. GiGi Eats

    I really cant stop and WONT STOP eating sweet potatoes. I am so insanely obsessed, I might have a sickness! LOL! However…. Sweet Potatoes are filled with vitamins and minerals so… They should CURE this sickness?

    Reply
  13. Meredith

    I made this recipe and it’s fantastic! I was curious about a calorie count if you happened to know per serving. Also I saw a taco stuffed sweet potato recipe on another site – would love to see a vegetarian take on this idea!

    Reply
    1. Geraldine Post author

      Thanks so much, Meredith – I’m glad you enjoyed it! I don’t currently have calorie/nutrition info on my site – it’s something that I am thinking of adding this year. The taco stuffed sweet potato sounds like a great idea – I’ll add it to my recipe testing list. Thanks for taking the time to leave a comment!

      Reply
      1. Meredith

        I don’t count calories – it was more out of curiosity. I ate a whole one as my dinner but it’s real food so I’m not too worried about it! Going to have to look thru your site for more recipes since this one was such a winner!

        Reply
  14. elise anderson

    Are you using yams or sweet potatoes? The color in the photos would indicate that you are using yams.
    Thanks.

    Reply

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