Healthy Stuffed Sweet Potato Recipe
Ingredients
- 400 g sweet potato
- 1 spray olive or canola oil spray
- 1/2 onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 cup quinoa
- 1/2 tsp reduced-salt vegetable stock
- 1/2 cup frozen spinach
- 1/4 cup almonds
- 1 tbs sultanas
- 1/4 cup reduced-fat feta cheese
- to taste pepper
Method
- Preheat oven to 200°C (or 180° C fan forced) and line an oven tray with baking paper.
- Scrub sweet potato, slice in half lengthways and prick all over with a fork. Microwave for 6 minutes on HIGH, flipping the sweet potato over half way through. Put sweet potato in the oven and bake for 20 minutes, flipping it over half way through.
- While the sweet potato is cooking, heat the oil in a frypan over a medium heat. Add onion and cook for about 5 minutes, till soft. Add garlic and cook for another 2 minutes. Add the frozen spinach and cook till soft.
- Cook quinoa according to packet instructions, adding the vegetable stock powder to the quinoa and water.
- Add the cooked quinoa, almonds, feta and sultanas to the onion mixture, stir and season with pepper.
- Use a fork to scratch and mash the top of the sweet potato, then top each one with half the quinoa filling.
Swap quinoa with couscous or rice
-
Ingredients for stuffed sweet potato -
Use a fork to scratch and mash the top of the sweet potato before topping with the quinoa.
Serve with a squeeze of lemon for extra zing.
*To make this dish dairy free, swap the feta for an extra tablespoon of almonds.
*To make this dish gluten free, choose stock that is free from gluten
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2081 kJ | 684 kJ |
| 497 Cal | 163 Cal | |
| Protein | 19 g | 6 g |
| Fat, total | 15 g | 5 g |
| — saturated | 3 g | 1 g |
| Carbohydrate | 64 g | 21 g |
| — sugars | 22 g | 7 g |
| Sodium | 351 mg | 115 mg |
| Fibre | 14 g | 4.6 g |
Member comments & rating
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Comments (5)
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Love this recipe. I make this for my daughter and I every time she comes to visit. I use sunflower seeds instead of almonds and fresh spinach instead of frozen, only because that's what I usually have on hand.
Nicki Clarke
Posted on: 10 Jan 21 -
It was ok, I followed the recipe for 4 people and had heaps of the filling left over. Don't know if I would do it again.
April Foord
Posted on: 08 Apr 18 -
Mixed left overs with left over quick tuna couscous recipe.
Anonymous
Posted on: 22 Feb 18 -
Quite tasty. Swapped the feta for parmesan and the quinoa for couscous.
Cara MacHugh
Posted on: 04 Feb 18 -
Just so tasty, I'll be making these again for sure!
Sian Kershaw
Posted on: 15 Dec 17
