Stuffed sweet potatoes are my go-to meal at the moment. I love using leftovers and filling delicious sweet potatoes with glorious different flavours and textures, I find that it makes the perfect vegetarian meal. This quinoa stuffed sweet potato dish is influenced by North African flavours and always puts a huge smile on everyone’s face when they taste it. Just think of a delicious quinoa stuffing dotted with juicy sweet raisins, crunchy nutty flaked almonds, fresh mint, spicy chermoula and finished with a dollop of greek yoghurt… makes a perfect meal if you ask me! I absolutly love the sweet and salty bites that you get from all of the different elements in this meal. Absolutely satisfying, nourishing and delicious in every possible way (not to mention extremely easy too). I love serving it with my avo, feta & sundried tomato salad.
Chermoula is a North African spice mix that can be bought in paste or powder form. It is absolutely delicious rubbed onto chicken, fish, meat or vegetables and then roasted to glorious perfection. Chermoula really takes these sweet potatoes to the next level and adds such a unique and inviting flavour to them. It is mainly used in Moroccan and Tunisian cuisine and consists mainly of cumin, garlic, paprika, coriander, lemon, chili flakes and some variations of these spices. You can find it in most grocery shops in the spice section or click here to buy it on Amazon here.
Sweet potatoes are absolutely delicious in any form or flavour, but they are also one of the healthiest foods on the planet. Sweet potatoes are very high in vitamin C and vitamin A which helps to strengthen your body’s immunity and also gives you beautiful glowing skin. Sweet potatoes have a very powerful antioxidant called beta-carotene, this helps your body to repair cell damage. Studies have shown that it helps to reduce breast cancer, skin cancer and also menopause (ladies, get your daily dose of sweet potato in). Beta-carotene is best absorbed when it is eaten with some healthy fats, so this is why we drizzle it with olive oil, coconut oil or eat it with a side of avo and nuts. Sweet potatoes also help to regulate your blood sugar levels, they’re full of fibre so keep you regular and also full for longer! All of this nourishment is made even better by the iron from the raisins, protein from the quinoa (it is a complete protein) and the nuts, and I could carry on writing for days about all of the health benefits but I think you can see that this meal is so good for you and you will feel like a million dollars after eating it!
Moroccan Quinoa Stuffed Sweet Potatoes
1 large sweet potato
4 tsp olive oil
1/2 tsp chermoula
1/2 cup quinoa
1 cup water (to cook quinoa in)
1/4 tsp dried parsley
1/4 tsp dried mint
1/4 cup flaked almonds, roasted
2-3 Tbsp raisins
spring onion, about 5 cm
3 fresh mint leaves
thick greek yoghurt
Preheat your oven to 200 C.
Wash the sweet potato and cut it in half, lengthways. Now cut scores along the sweet potato flesh, to help it cook faster and so that the flavours melt into the sweet potato.
Drizzle olive oil over each half and about 1/4 tsp chermoula on each sweet potato half. Place on a baking tray and roast for about 35 mins, until it is soft and cooked through.
Meanwhile, cook the quinoa in the water and add the dried parsley, dried mint and salt and pepper. Let it simmer until all of the water has been absorbed.
Slice the spring onion, roast the flaked almonds in a pan over medium heat and chop the fresh mint.
Once the quinoa is cooked, add the sliced spring onion, roasted almonds, raisins, fresh mint a squeeze of lemon juice and about 1 tsp olive oil. Taste this delicious mixture and add salt and pepper if needed.
When the sweet potato has finished roasting, take it out of the oven, place it on a plate and spoon the quinoa mixture onto the sweet potato halves. I press it down quite firmly to get as much quinoa is there as possible.
Sprinkle some feta over the top, place a dollop of greek yoghurt on the side along with a slice of fresh lemon to squeeze over.
I hope you love these delicious flavours!
If you enjoyed this recipe, you will also like my roasted butternut squash quinoa,