Mexican Quinoa Stuffed Sweet Potatoes

4.70 from 10 votes

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!

Prep Time5

Cook Time40

Total Time45

Course: Entree

Cuisine: Mexican

Keyword: black bean quinoa, mexican quinoa, mexican sweet potatoes, stuffed sweet potatoes

Servings:

Calories: 268kcal

Author: Alyssa

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
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!

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