Mexican Quinoa Stuffed Sweet Potatoes
This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!
I have long been obsessed with sweet potatoes. They're one of those ingredients that I have in my pantry every single week and we never get sick of.
Part of what I love about sweet potatoes is their versatility. You can cook them a ton of different ways and they can be used in salads, bowls, as a side and more.
Course Entree
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 268 kcal
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/2 cup frozen corn
- 1/2 cup cooked quinoa
- 1 cup canned black beans drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
to garnish:
- 1 avocado mashed
- Tahini
- Hot sauce
- Chopped cilantro
Instructions
1. Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
2. Meanwhile, heat the oil in a large skillet. add the onion and pepper and saute until tender, about 5 minutes.
3. add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
SoURCE : https://www.simplyquinoa.com
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