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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!

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
Ingredients
 2 large sweet potatoes
 1 tbsp olive oil
 ¼ cup red onion, chopped
 ¼ cup red bell pepper, chopped
 ½ cup frozen corn
 ½ cup cooked quinoa
 1 cup canned black beans, drained and rinsed
 1 tbsp chili powder
 1 tsp cumin
 ½ tsp smoked paprika
 sea salt
 1 avocado, mashedto garnish
 tahinito garnish
 hot sauceto garnish
 cilantro, choppedto garnish
Instructions
1

Preheat the oven to 400ΒΊF. 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!

Recipe by Simply Quinoa.

Ingredients

Ingredients
 2 large sweet potatoes
 1 tbsp olive oil
 ¼ cup red onion, chopped
 ¼ cup red bell pepper, chopped
 ½ cup frozen corn
 ½ cup cooked quinoa
 1 cup canned black beans, drained and rinsed
 1 tbsp chili powder
 1 tsp cumin
 ½ tsp smoked paprika
 sea salt
 1 avocado, mashedto garnish
 tahinito garnish
 hot sauceto garnish
 cilantro, choppedto garnish

Directions

Instructions
1

Preheat the oven to 400ΒΊF. 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!

πŸ₯‘ Mexican Quinoa Protein Packed Sweet Potatoes