Mexican Quinoa Sweet Potatoes

Prep Time: 5 minutes  Cook Time: 40 minutes  Total Time: 45 minutes  Servings: 4
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!

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
  • 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!

2018-10-22T22:20:44+00:00

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