Stuffed Sweet Potatoes
Stuffed Sweet Potatoes Serves 4 INGREDIENTS 4 medium sweet potatoes 1 1/2 cups cooked quinoa 1 Tablespoon olive oil 1 small onion, diced 15‐ounce can of garbanzo beans, low‐sodium 8 ounce package white mushrooms, chopped 2 teaspoons oregano 1 teaspoon garlic, minced 3 cups baby spinach 4 ounces feta cheese
PHOTO: h p://greenvalleykitchen.com/roasted‐sweet‐potatoes‐ stuffed‐with‐quinoa‐and‐spinach/
DIRECTIONS 1. Scrub the sweet potatoes and wrap in foil. Place in a slow cooker on low for 7 hours or bake in the oven for about an hour at 400o. 2. About 15 minutes before the sweet potatoes are ready, heat oil in a large skillet over medium heat. Add onion, garbanzo beans, mushrooms, oregano. S r occasionally un l onions are translucent. 3. Add garlic and spinach and cook for another 1‐2 minutes. Remove from heat. S r in cooked quinoa. 4. Slit the sweet potatoes lengthwise down the middle, crea ng an opening. Divide the filling equally into the potatoes, top with feta, and serve! NUTRITION INFORMATION PER SERVING Calories: 468, Total Fat: 13g, Saturated Fat: 5g, Sodium: 479 mg, Carbohydrate 72g, Fiber: 14g, Sugars: 14g, Protein: 18g SOURCE Adapted from
h p://greenvalleykitchen.com/roasted‐sweet‐potatoes‐stuffed‐with‐quinoa‐and‐spinach/
Health Plus: Advancing healthy lifestyle prac ces.
PHOTO: h p://greenvalleykitchen.com/roasted‐sweet‐potatoes‐ stuffed‐with‐quinoa‐and‐spinach/
DIRECTIONS 1. Scrub the sweet potatoes and wrap in foil. Place in a slow cooker on low for 7 hours or bake in the oven for about an hour at 400o. 2. About 15 minutes before the sweet potatoes are ready, heat oil in a large skillet over medium heat. Add onion, garbanzo beans, mushrooms, oregano. S r occasionally un l onions are translucent. 3. Add garlic and spinach and cook for another 1‐2 minutes. Remove from heat. S r in cooked quinoa. 4. Slit the sweet potatoes lengthwise down the middle, crea ng an opening. Divide the filling equally into the potatoes, top with feta, and serve! NUTRITION INFORMATION PER SERVING Calories: 468, Total Fat: 13g, Saturated Fat: 5g, Sodium: 479 mg, Carbohydrate 72g, Fiber: 14g, Sugars: 14g, Protein: 18g SOURCE Adapted from
h p://greenvalleykitchen.com/roasted‐sweet‐potatoes‐stuffed‐with‐quinoa‐and‐spinach/
Health Plus: Advancing healthy lifestyle prac ces.
