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!
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!
Ingredients
Directions
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!