Sweet Potatoes Stuffed with Mediterranean Salad

Preheat the oven to 200 degrees and set it to the fan setting to distribute heat evenly to all sides. Wash and dry the sweet potatoes with plenty of water, then use a fork to make 2-3 holes on all sides.

Wrap each of the pierced sweet potatoes tightly with aluminum foil. Place the prepared potatoes on a baking tray and cook in the preheated oven for approximately 1 hour, until the inside is completely soft.

While the sweet potatoes are cooking in the oven, put 0.33 cup of dry quinoa and 0.66 cup of water into a small pot. Add 1 pinch of salt, reduce the heat when the water starts to boil, and let it cook for approximately 15 minutes until the quinoa has completely absorbed the water. After cooking, remove from the heat, fluff with a fork, and let it rest aside.

Chop the sun-dried tomatoes and the cabbage into thin pieces. Also, finely chop the red onion into small pieces for cooking.

Heat a wide and medium-sized pan over medium-high heat. Add 0.5 tablespoon of olive oil and the chopped red onions to it, and sauté for approximately 3-4 minutes until the onions soften and turn slightly pink.

Add the chopped sun-dried tomatoes, finely chopped cabbage, and 1 pinch of salt to the sautéed onions. Continue to cook by stirring for approximately 2-3 more minutes until the cabbage is completely soft and takes on a vibrant and bright green color.

After the vegetables are cooked, add the boiled quinoa that rested in the pot and 1 tablespoon of pesto sauce to the vegetable mixture in the pan. Using a spatula, gently mix until all ingredients are completely combined and form a homogeneous filling.

Carefully open the aluminum foil of the sweet potatoes you took out of the oven. Using a sharp knife, make a longitudinal slit down the middle of the sweet potatoes and widen the insides by lightly crushing them.

Fill the slits in the middle of the sweet potatoes by distributing the prepared hot quinoa and vegetable mixture evenly. Serve hot by drizzling extra pesto sauce over them at the service stage.