Mediterranean stuffed Sweet potato

• 2 Medium Sweet Potatoes

• 1 tbsp Olive Oil

• 2 Cups of Kale (massaged with olive oil or replace with Spinach)

• 1/2 cup Fresh Chickpeas (or canned)

• 1/4 cup Sun-dried Tomatoes; chopped

• 1 cup cooked Tri-color Quinoa (or regular cooked Quinoa)

• 1/2 tsp Dried Thyme

• 1/2 tsp Dried Dill

• 1/2 tsp Garlic Powder

• 1/2 tsp Onion Powder

• Salt and Pepper to taste

  Sauce

• 1 tbsp Tahini

• 1 tsp Fresh Lemon Juice

• 1 to 2 tbsp water to thin it out

• a pinch of salt and pepper

• Red Pepper Flakes to taste

  Whisk together the tahini, lemon, salt, pepper, red pepper flakes and water then pour on top of sweet potatoes. Garnish with fresh chives (if you want).

  Let’s Cook!

Preheat the oven to 400ºF. Wash the sweet potatoes and then puncture the sweet potatoes with a fork and place them in a baking dish or wrap with aluminum foil. Bake for about 35-45 minutes until soft, and knife slides into the flesh of the sweet potato easily. 

Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (chickpeas, sun dried tomatoes, thyme, onion powder, garlic powder, salt/pepper, dill, Kale) and saute until warm. Keep warm until the sweet potatoes are cooked.

When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open and spoon the quinoa into the center. Drizzle Tahini sauce over the stuffed Sweet Potatoes, serve immediately and Enjoy!

You can double or triple the recipe to make more.