These sweet potatoes are literally bursting with nutrients. That’s because they’re stuffed with superfoods like spinach and quinoa for protein, fibre and essential vitamins and minerals. Plus, they are filled with some sweet and naturally-energizing cranberries. The creamy goat cheese topping adds a delicious tangy zing, along with even more vitamins that you won’t get from traditional cow’s milk cheese.
Preheat oven to 350 degrees. Roast the sweet potatoes for 1 hour. Let the sweet potatoes cool. Meanwhile, heat the olive oil in a pan. Add the onion and saute for 3 to 4 minutes until fragrant. Add all the remaining ingredients except the goat cheese.
Slice the sweet potatoes down the middle and, using a spoon to indent the potato, fill each half with a quarter of the quinoa mixture. Return the potatoes to the oven for 15 minutes. After removing them from the oven, sprinkle with the goat cheese crumbles and serve!
Yields: 4 servings | Serving Size: 1 sweet potato | Calories: 282 | Total Fat: 7g | Saturated Fat: 2g | Sodium: 611mg | Carbohydrates: 50g | Fibre: 7g | Sugar: 16g | Protein: 7g