Roasted sweet potatoes stuffed with quinoa and spinach are a favorite fall dish. It's colorful, healthy and packed with flavor. Green Valley Kitchen.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.