Stuffed sweet potato 3-2-1
Prep: 10 mins
Cook: 25 mins
Serves: 2


  • 400 g sweet potato
  • 1 spray olive or canola oil spray
  • 1/2 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup quinoa
  • 1/2 tsp reduced-salt vegetable stock
  • 1/2 cup frozen spinach
  • 1/4 cup almonds
  • 1 tbs sultanas
  • 1/4 cup reduced-fat feta cheese
  • to taste pepper


  1. Preheat oven to 200°C (or 180° C fan forced) and line an oven tray with baking paper.
  2. Scrub sweet potato, slice in half lengthways and prick all over with a fork. Microwave for 6 minutes on HIGH, flipping the sweet potato over half way through. Put sweet potato in the oven and bake for 20 minutes, flipping it over half way through.
  3. While the sweet potato is cooking, heat the oil in a frypan over a medium heat. Add onion and cook for about 5 minutes, till soft. Add garlic and cook for another 2 minutes. Add the frozen spinach and cook till soft.
  4. Cook quinoa according to packet instructions, adding the vegetable stock powder to the quinoa and water.
  5. Add the cooked quinoa, almonds, feta and sultanas to the onion mixture, stir and season with pepper.
  6. Use a fork to scratch and mash the top of the sweet potato, then top each one with half the quinoa filling.

Variation: Swap quinoa with couscous or rice
  • recipe step image
    Ingredients for stuffed sweet potato
  • recipe step image
    Use a fork to scratch and mash the top of the sweet potato before topping with the quinoa.
Serving Suggestion: Serve with a squeeze of lemon for extra zing.
Comment: *To make this dish dairy free, swap the feta for an extra tablespoon of almonds.

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

More tips

Nutrition Information

per serve per 100g
Energy 2081 kJ 684 kJ
Protein 19 g 6 g
Fat, total 15 g 5 g
— saturated 3 g 1 g
Carbohydrate 64 g 21 g
— sugars 22 g 7 g
Sodium 351 mg 115 mg
Fibre 14 g 0 g