WEDNESDAY: Mediterranean Stuffed Sweet Potatoes with Kalamon Olives

TUESDAY: Traditional Greek Salad
February 25, 2020
THURSDAY: Lentil Salad
February 27, 2020

What you need

2 sweet potatoes
Fresh spinach
1 cup cooked quinoa
½ cup skinned hazelnuts
10 Latrovalis Kalamon olives
2 spring onions
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
Freshly ground pepper

How to cook

Boil the sweet potatoes until soft and knife slides into the flesh easily. Drizzle the olive oil in a pan and place over medium heat. Saute the garlic and spring onions until fragrant. Add the cooked quinoa, hazelnuts, fresh spinach, and the Latrovalis Kalamon olives sliced. Toss for a few minute until well combined. Drizzle with lemon juice and season with salt and freshly ground pepper to your liking. Once the sweet potatoes are cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa stuffing into the center. Enjoy!

Nutrition Titbit

The health benefits of extra virgin olive oil are indubitable, mainly because of the polyphenols it contains. Now we know that 8-10 olives have the same quantity of polyphe- nols as 1 litre of extra virgin olive oil!