Mexican Quinoa Stuffed Sweet Potatoes



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!


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!

Total Time: 55 Minutes, Servings: 4 Servings

Ingredients :
  • 2 large sweet potatoes
  • 3/4 cup cooked quinoa
  • 3/4 cup cooked black beans
  • 2 cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup corn
  • 1 tbsp olive oil
  • 1–2 tbsp hot sauce (depending on brand and preference)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sea salt



Instructions :
  • Preheat the oven to 400 degrees Fahrenheit.
  • Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil.
  • Bake for 20-30 minutes or until easily pierced with a fork.
  • Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly.
  • In a different pan, add the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent.
  • Add all remaining ingredients to the pan (including the corn) and let cook for about 5-10 minutes.
  • Taste and adjust seasonings as desired.
  • When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes.
  • Top with guacamole and fresh cilantro.



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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!

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