How to make it

1. Preheat oven to 400 ºF. 

2. Slice sweet potato in half lengthwise, but not all the way through and place them face down on a lined baking sheet. 

   

3. Roast for 30-40 minutes until soft. While potatoes are roasting add olive oil to a pan and cook down the chopped garlic for 2-3 minutes and then toss in the spinach. 
4. Cook down for another few minutes until spinach is wilted.
5. Add in the cooked quinoa, chopped pecans, dried cranberries, Lee Kum Kee Lemongrass Chili Hoisin Sauce and salt and pepper to taste. Then stir it all together.  

6. Let sweet potatoes cool before scooping them out. Once cooled, place a heap of the quinoa mixture into the middle of each sweet potato. Do this for each of them until you’re out of quinoa. Top with feta cheese.