Stuffed Sweet Potatoes

Our Stuffed Sweet Potato recipe makes for a fabulous side dish, it’s a 2-in-1, incorporating both a potato side, and quinoa salad. It’s healthy, and somehow we managed to even make it vegan – accidentally, of course! We often make this side dish for our lunch, it’s full of healthy ingredients and it makes us feel full all day. We know, we know, we’re adorable 😉


Stuffed Sweet Potatoes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Side Dish


  • Olive oil
  • 2 medium sized sweet potatoes
  • ½ cup quinoa
  • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 227g cremini mushrooms, finely chopped
  • 5 cups baby spinach, roughly chopped
  • ¼ cup Italian parsley, finely chopped
  • Salt and pepper
  • ¼ cup walnuts, toasted


  1. Slice sweet potatoes in half, lengthwise. Coat the cut side with olive oil and place them face down on a parchment lined baking sheet. Roast at 400 F for 40 minutes until tender, pierce with a fork to ensure tenderness
  2. Cook quinoa according to package directions and set aside
  3. Sauté the onion and garlic in olive oil until the onion is translucent. Add cremini mushrooms and cook halfway through before adding the spinach in two batches until wilted, cook for about 3 minutes
  4. Remove from heat and stir in cooked quinoa, Italian parsley, and salt and pepper. Set aside
  5. Remove the sweet potatoes from the oven, and turn them right side up. Using the backside of a spoon, press down the center of the potato to create an indentation in the center of each half
  6. Spoon a generous amount of the quinoa mixture into each potato, top with toasted walnuts and serve

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