I am a sucker for sweet potatoes…
I could eat them every day, honestly. I love them fried, mashed, made into soup, you name it. My fellow housemates however don’t always share my enthusiasm for this orange vegetable, but with this recipe for a roasted sweet potato filled with quinoa, spinach and feta, I got them to join #teamsweetpotato 😉
And – as everything I do – it’s so easy to make. Always remember, if I can do it…
What do you do?
You cut some sweet potatoes in half (how many entirely depends on how many you would want/need and if you would serve them with a side salad or not, I would say one or two max. per person), sprinkle them with some good olive oil and roast them on a baking sheet in a 200 degrees oven until all soft and yummy. (Mine were not that big and took less than 30 minutes)
In the meantime, cook the quinoa and stir fry the spinach with some finely chopped garlic. Combine those two together and add some chopped spring onions and chopped walnuts. Season with black pepper.
Scrape the inside out of the sweet potatoes (not too much cause it’s soooo good) to make room for the filling. Spoon the filling in, crumble the feta cheese over the filling and finish off with some sea salt and a good drizzle of olive oil.
I didn’t make a side salad, but just cut an avocado into thin slices. 😉
You will not believe how good this dish is!