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.
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.
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.
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:
- Green beans with parmesan and lemon butter sauce.
- Roasted new potatoes with parmesan and herbs.
- An easy potato gratin.
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.
|Roasted Sweet Potatoes Stuffed with Quinoa and Spinach|| |
- 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.
- I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare ½ cup of dry quinoa as per the package instructions. I usually 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 serve.