Roasted Sweet Potato Stuffed With Quinoa

Preheat oven to 400 degrees. Slice sweet potatoes evenly in half-length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet. Roast sweet potatoes for 40 minutes until the sweet potatoes are tender and soft.

While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach, golden raisins couscous, pecan halves to pan and coat with oil and turmeric. After spinach is slightly wilted, add other half of spinach. Season with salt and pepper and sauté until all spinach is wilted. Add feta and let it melt slightly with mixture. Remove from heat.

When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.

Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.