This delicious Lemon Herb Stuffed Sweet Potato recipe is loaded with chickpeas, fresh herbs, and a squeeze of lemon for a satisfying, uric acid-friendly dinner with lots of flavor.
Ingredients
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2 medium sweet potatoes
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1 tbsp olive oil
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1 zucchini, diced
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1 cup mushrooms, sliced
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1 cup cooked quinoa
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2 cups kale or spinach
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2 garlic cloves, minced
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Juice of 1 lemon
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1 tsp dried oregano
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½ tsp black pepper
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Fresh parsley for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Bake sweet potatoes for 40–45 minutes until tender.
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Heat olive oil in a skillet over medium heat.
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Sauté garlic, zucchini, and mushrooms for 5–6 minutes.
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Add kale and cook until wilted.
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Stir in cooked quinoa, oregano, lemon juice, and pepper.
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Slice sweet potatoes open and fluff the inside slightly with a fork.
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Fill each potato with the quinoa vegetable mixture.
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Garnish with parsley and serve warm.