Mexican Quinoa Stuffed Sweet Potatoes #vegetarian #plantbased

Mexican Quinoa Stuffed Sweet Potatoes #vegetarian #plantbased

I have for some time been fixated on sweet potatoes. They're one of those fixings that I have in my pantry each and every week and we never become ill of. Some portion of what I adore about sweet potatoes is their adaptability. You can cook them a huge amount of various ways and they can be utilized in servings of mixed greens, bowls, as a side and that's only the tip of the iceberg.

In any case, sweet potatoes in our home are normally not the superstar. They're there as a little something extra or a side. As of not long ago. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.

Sweet potatoes are stuffed with a huge amount of nutrients and minerals and are what I would consider an "ordinary superfood" which means they're shoddy, they're supplement thick and they're only an inside and out hotshot.

Which is the reason I was so eager to find how delectable this recipe is! It makes sweet potatoes the star of your dinner by utilizing them as your base and stuffing them with a too fast Mexican quinoa blend. It's speedy, it's simple and it's absolutely sound!

Also try our recipe Freezer to Oven Enchilada Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes #vegetarian #plantbased

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an astounding method to pack in a huge amount of plant-based protein in a delectable, without gluten and straightforward dinner!


  • 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


  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!

Read more our recipe : No-Bake Chocolate Peanut Butter Energy Balls

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