Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

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

I’ve been experimenting with different baked sweet potato recipes lately and this recipe for stuffed sweet potatoes with quinoa and spinach has been my favorite.

It is flavorful, healthy and colorful. A savory stuffed sweet potato packed with healthy ingredients is the perfect fall dish.

How to make this recipe

• Bake your sweet potatoes until they are tender and soft.  See tips below on the easiest way to bake a sweet potato.
• While the sweet potatoes are roasting, sauté the spinach in a large skillet or sauté pan and then add the cooked quinoa, cranberries, feta and pecans. Stir everything together to combine.
• When the sweet potatoes are done, add the spinach and quinoa mixture to the top of the roasted sweet potatoes creating a delicious stuffed sweet potato that is ready to eat.

Complete recipe instructions and a printable recipe card can be found below.

The easiest way to cook a sweet potato

• The easiest way to roast or bake a sweet potato is to cut it in half lengthwise instead of roasting it whole in the oven. I find it much easier to tell when the sweet potatoes are done this way – no more uncooked middle of the sweet potato. Also, the sweet potato cooks a lot faster when cut in half.
• Coat the sweet potatoes with a little olive oil and place the sweet potatoes face side down while they cook.
• Try to slice the sweet potatoes evenly in half length wise – so that they cook at the same rate.
• Use a fork to test for tenderness.  It should be able to go in and pull out smoothly when the baked sweet potato is ready.
• Using this baking method you’ll no longer risk having an under cooked sweet potato.

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

I love stuffed sweet potatoes for dinner – they are a filling, flavorful and healthy meal.  Adding the quinoa spinach mixture on top of the roasted sweet potato makes it feel like a proper meal.

This dish would make a great holiday side dish – especially if you have a vegetarian family member or friend coming for dinner.  The veggies, quinoa and baked sweet potato make a filling meal.

If you’re looking for additional side dishes, 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.

Tips and questions about making this recipe

• How to tell when baked sweet potatoes are ready?  Cut the sweet potato in half length wise before baking.  This speeds up the cooking time and also makes it easier to tell when done.  Just poke with a fork or toothpick to see it it’s soft and fully cooked.
• Should I roast the sweet potatoes straight in the pan or on parchment paper?  I like to use parchment paper or foil in the roasting pan or baking sheet for easy clean up.
• How long does it take to bake a sweet potato?  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.
• Can I use already made quinoa in this recipe?  Yes!  I make a big batch of quinoa each week and keep a bowl of 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 and faster to make.
• What’s the best way to heat up leftovers?  If you have left overs, you can heat it up in the microwave.
• Want to up the protein in this recipe?  Add some chickpeas or black beans to the pan before you sauté the spinach.  Or trying adding a dollop of Greek Yogurt to the dish before serving.
• Want to make a vegan version of this recipe?  Omit the feta and cranberries and add some diced avocado.

If you’re looking for additional side dishes, 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.

If you make this recipe and enjoy it, come back and let me know by leaving a comment below!

The nutritional information is generated from an online nutritional calculator. This information is provided as a courtesy only and should not be considered a substitute for a professional nutritionist’s advice. Ingredients can vary and Green Valley Kitchen makes no guarantees to the accuracy of this information or calories listed.

Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

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★★★★★

5 from 13 reviews

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

• Author: Geraldine
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Vegetarian
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

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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.

Notes

If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe!  Thank you!

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