Tender roasted sweet potatoes filled with fluffy quinoa, tangy sun-dried tomatoes, crispy red onion, hearty sautéed kale, and salty and creamy feta cheese. Top it off with a basil cucumber sauce, and it is the perfect meal all in one cute little package.
I recently served these at a family dinner, and they were the first thing to go! Everybody loved them and wished I made more. They also loved this spicy instant pot sweet potato soup that they are still talking about weeks later, haha. I am so happy they enjoyed them both since my family are my harshest critics.
What to love about these Roasted Mediterranean Sweet Potatoes
- Roasted sweet potatoes that are so tender and sweet they literally melt in your mouth!
- Hearty, fluffy quinoa that makes this dish filling and crazy good.
- Packed with veggies like kale and red onion.
- A wonderful individualized meal in a cute little package that everyone will love!
- All of the beautiful colors!
- Tangy yet herby cucumber basil sauce that is INSANE!
How to make these roasted Mediterranean sweet potatoes with quinoa
- Roast the sweet potatoes. Preheat the oven to 400 degrees F, drizzle the sweet potatoes with olive oil and rub the oil all over them with your hands. Sprinkle with salt and pepper.
- Place them face down on the baking sheet and roast them in the oven for 30-35 minutes, until fork tender, depending on the size of your potatoes.
- Make the quinoa filling. Sauté some kale and add that to a bowl with the cooked quinoa, chopped red onion, sun-dried tomatoes and chunks of salty feta cheese.
- Drizzle with some olive oil and red wine vinegar, sprinkle with some dried oregano, salt and pepper.
- Toss it all together – It’s so amazing!
- Use a fork to pull the sweet potato slightly away from the skin and mash up the inside of the potato a little to make a nice bed for the filling.
- Divide the quinoa filling between each roasted sweet potato.
- Whip up the cucumber basil sauce. Add some greek yogurt, minced shallot, shredded cucumber, the juice of 1 lemon, honey, basil, parsley, dill, chives, salt, and pepper to a small mixing bowl and whisk well to combine. This sauce is my everything!
- Drizzle some of the sauce onto each stuffed sweet potato.
Seriously so incredible and one of my favorite ways to enjoy sweet potatoes.
- Switch up the veggies. You could use spinach, chopped tomatoes, or even roasted red peppers.
- Add more protein. You could easily add in some roasted chickpeas, black beans, or sauteed tofu.
- Add some avocado to the sauce for added fiber and color.
I hope you try this recipe! If you do, please leave a comment and rating below.
- 2 medium sweet potatoes, sliced in half lengthwise
- 2-3 tablespoons olive oil
- Kosher salt and black pepper
- 1 cup sliced kale
- 1 cup cooked quinoa
- 1/4 cup chopped red onion
- 1/4 cup sun-dried tomatoes
- 1/4 cup diced feta cheese
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
For the Cucumber Basil dressing
- 3/4 cup greek yogurt
- 1/2 cup cucumber, diced
- 1 tablespoon mayo - I used vegan mayo, you could also use sour cream
- 1 small shallot, minced - you could also used 2 cloves of garlic, minced
- The juice of 1 lemon
- 1 teaspoon honey
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped chives
- 1 tablespoon torn basil
- Salt and pepper
Roast the sweet potatoes:
- Preheat the oven to 400 degrees F. Place the sweet potatoes onto a baking sheet. Drizzel with 1 tablespoon olive oil and rub the potatoes in the oil, using your hands.
- Sprinkle with salt and pepper and place the potatoes face down on the baking sheet.
- Bake for 30-35 minutes, until fork tender. Remove and let cool for a few minutes.
Make The Quinoa Filling:
- Heat up a skillet to medium high heat, spray with cooking spray and add the kale. Cook for 2-3 minutes until wilted.
- Add the cooked quinoa to a medium size mixing bowl. Add in the kale, onions, sun-dried tomatoes, and feta cheese and toss to combine.
- Drizzle with 1 tablespoon olive oil, the red wine vinegar, dried oregano, salt and pepper and toss.
Make The Cucumber Basil Dressing:
- Add the greek yogurt, cucumber, shallot, lemon juice, honey, parsley, dill, chives, basil, salt, and pepper to a small mixing bowl and whisk well to combine.
Build the sweet potatoes:
- Use a fork to fluff the inside of each sweet potato to make a nice bed for the quinoa filling. Divide the quinoa mixture between the sweet potatoes, filling each pretty generously.
- Drizzel on the cucumber basil sauce, and serve.
- You can switch up the veggies and use spinach, roasted red peppers, or chopped tomatoes.
- These are great for meal prep and last in the fridge for up to 3 days. Store the sauce separately, reheat and drizzle with the sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 292 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 10mg Sodium: 359mg Carbohydrates: 34g Net Carbohydrates: 9g Fiber: 5g Sugar: 11g Sugar Alcohols: 0g Protein: 11g