Greek-ish Stuffed Sweet Potatoes
A light Greek-inspired quinoa salad packs stuffed sweet potatoes with protein and bright lemon flavor.
Serves: filling for 2 sweet potatoes
  • ½ cup cooked quinoa
  • ½ cup finely chopped spinach
  • 2 tablespoons crumbled feta
  • 2 tablespoons chopped red onion
  • ½ teaspoon extra-virgin olive oil, more to taste
  • 1 teaspoon fresh lemon juice
  • ¼ clove minced fresh garlic
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • dollops of Tzatziki Sauce
  1. Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use.
  2. Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with scoops of tzatziki.
Recipe by Love and Lemons at