Ranch dressing or mixed Greek yogurt with grated cucumber
Instructions
Heat the oven to 425ºF/ 220ºC and place a piece of foil on a baking sheet.
Use a fork to poke holes into the sweet potatoes, set them on the baking sheet and roast until they puff up and soften inside – about 50 min.
To make the filling in a medium small bowl mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt and pepper. Adjust seasoning to taste and let it chill in the fridge until ready to use.
Remove the sweet potato from the oven and let it cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with the Ranch dressing, then serve.
