Mexican Quinoa Stuffed Sweet Potatoes
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.
Mexican Quinoa Stuffed Sweet Potatoes
Course Entree
Cuisine Mexican
Keyword black bean quinoa, mexican quinoa, mexican sweet potatoes, stuffed sweet potatoes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 268 kcal
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
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.
Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
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: simplyquinoa.com