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 on cute little package.
- 2 medium sweet potatoes (sliced in half lengthwise)
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup sliced kale
- 1 cup cooked quinoa
- 1/4 cup chopped red onion
- 1/4 cup diced cucumber
- 1/4 cup crumbled feta cheese
- 1 tsp red wine vinegar
- 1 tsp dried oregano
For the cucumber basil sauce
- 3/4 cup plain greek yogurt
- 1/4 cup cucumber (diced into small pieces)
- 1 tbsp may (I used vegan mayo)
- 1 tbsp minced shallot
- 1 tbsp minced garlic
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 tbsp minced parsley
- 1 tbsp chopped chives
- 1 tbsp sliced basil
- 1 tbsp minced dill
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Roast the sweet potatoes
- Preheat the oven to 400 degrees F. Place the sweet potatoes onto a baking sheet. Drizzle 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, cucumber, 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 sauce
- 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.
- Drizzle on the cucumber basil sauce, and serve.
- 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.
- Make this dairy-free. Use dairy-free feta cheese and vegan greek yogurt for the sauce.
- How to pick sweet potatoes – Look for sweet potatoes that are small to medium in size since they are less starchy and creamier and sweeter than larger sweet potatoes. Go for potatoes that are darker and richer in color since they will have more nutrition.
- How to store sweet potatoes – Store sweet potatoes at room temperature in a cool, dry place that is well ventilated.
- What to make with sweet potatoes – Sweet potatoes are very versatile. You can make so many things with them like this recipe or this Simple kale salad with roasted sweet potatoes, Spicy instant pot sweet potato soup, or even these Crispy paleo sweet potato fries.
- Meal prepping these Roasted Mediterranean Sweet Potatoes – For meal prep, roast the potatoes, make the quinoa salad filling, and make the cucumber basil sauce and store everything separately in the fridge. Just reheat the potatoes and assemble when ready to eat.
- Category: Main Dishes
- Method: Roasted
- Cuisine: Mediterranean