These simple Greek Baked Sweet Potatoes are a hearty, healthy and flavorful weeknight recipe or a great brown bag lunch.
I just can’t get enough sweet potatoes! Especially with all of the squash and pumpkin piles at the grocery store right now. Baked, split and piled high with fresh, flavorful ingredients this recipe is a great weeknight dinner or make ahead lunch to take to work! With the added quinoa, these sweet potatoes are a filling vegetarian dish and could please even the pickiest of eaters.
The best part about this recipe is that you can make it up to 2 days ahead! Just heat up the sweet potatoes in a warm oven or the microwave and top with whatever fresh toppings you have on hand. This makes for the most flavorful and filling make ahead lunch that’s perfect for work! Add Kalamata olives, chickpeas, grilled chicken or sliced tomatoes for filling and totally customizable dish.
Not in the mood for sweet potatoes? This would also be delicious with a winter squash like butternut, buttercup or delicata. Whatever you pick, this colorful dish will quickly become a weeknight staple!
- Baked Sweet Potatoes
- 1/2 cup dried quinoa
- 4 medium sweet potatoes
- 2 Persian cucumbers, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 small shallot, thinly sliced
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon zest
- Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 clove garlic, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- Pinch of salt and pepper
- Cook quinoa according to package directions. Drain if needed and set aside until ready to serve.
- Heat oven to 400°F. Scrub the sweet potatoes and pierce each one several times with the tines of a fork. Place sweet potatoes on a lightly greased, rimmed baking sheet. Bake until fork tender all the way through, about 45 minutes. Let stand at room temperature, about 10 minutes or until cool enough to handle.
- Meanwhile, in a small bowl, stir together all tzatziki sauce ingredients until smooth.
- To serve, split the sweet potatoes lengthwise, top with tzatziki sauce, quinoa, cucumbers, bell pepper, shallot, parsley and lemon zest. Serve warm or at room temperature.
What’s your favorite way to make sweet potatoes?
Need a few more sweet potato ideas? Here ya go…
Grilled Sweet Potatoes from Simply Recipes
Sweet Potato and Green Rice Burrito Bowls from Cookie and Kate
Baked Sweet Potato Chips from Minimalist Baker
Or, try my Loaded Baked Sweet Potatoes…
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