Rosemary Goat Cheese and Stuffed Sweet Potatoes

Recipe Benefits

• This recipe is high in zinc, an essential mineral that supports immune function, wound healing, and cell growth.
• By incorporating goat cheese and quinoa, which contain zinc, this dish helps meet daily zinc requirements, particularly for individuals with low zinc levels in their urine.

Ingredients

• 4 medium sweet potatoes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3/4 cup quinoa, rinsed
• 1/4 cup crumbled goat cheese
• 2 tablespoons honey
• 2 tablespoons chopped fresh rosemary

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pierce each sweet potato a few times with a fork, then season lightly with salt and pepper. Place them on the prepared baking sheet and bake for 30 to 45 minutes, or until they are tender and slightly soft.
3. While the sweet potatoes are baking, cook the quinoa according to the package instructions.
4. In a medium bowl, mix together the goat cheese, honey, and chopped rosemary. Season with a pinch of salt and pepper for added flavor.
5. Once the quinoa is cooked, gently fold it into the goat cheese mixture until well combined.
6. Remove the sweet potatoes from the oven and let them cool slightly. Carefully cut each potato lengthwise and scoop out some of the flesh to create a small pocket.
7. Fill each sweet potato with the quinoa and goat cheese mixture. Return them to the oven and bake for an additional 10 to 15 minutes, or until the goat cheese is warm and slightly melted.
8. Serve immediately, garnished with extra rosemary if desired.

Nutritional Information

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