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Stuffed Baked Sweet Potatoes

Vegetables
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Today we're making stuffed baked sweet potatoes with quinoa and melted cheese, a simple and flavour-packed way to switch up our meals. We make the most of pre-roasted sweet potatoes, give them our own personal touch with our favourite spices, and finish with a drizzle of extra virgin olive oil.

Prep: 10 minCook: 4 minServes: 3

Ingredients

Here are the ingredients for 1 person

  • 3 small roasted sweet potatoes
  • 120 g cooked quinoa
  • 1 small can tuna in natural brine
  • Spices to taste
  • Grated cheese
  • Extra virgin olive oil

Step by step

Method

  1. 1Cut the roasted sweet potatoes in half lengthwise and carefully scoop out the flesh using a small spoon; set aside.
  2. 2In a shallow bowl or plate, add the cooked quinoa and mix in the can of drained tuna.
  3. 3Season with spices to taste.
  4. 4Add the grated cheese and stir everything together.
  5. 5Fill the sweet potato skins with the mixture.
  6. 6Microwave on high power for 3-4 minutes.
  7. 7Serve with a drizzle of extra virgin olive oil.
  8. 8And there you have it, our stuffed baked sweet potatoes are ready to enjoy!

Tips and tricks

BATCH COOKING

Cooked quinoa keeps perfectly well in the fridge for 2-3 days.

Roasted sweet potatoes keep well in the fridge for 6-7 days.

You can freeze cooked quinoa without any problem, just make sure to drain it thoroughly first.

I don't recommend freezing sweet potatoes once roasted or boiled.

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