Widget HTML Atas

Mexican Quinoa Stuffed Sweet Potatoes

4.9 ★★★★★ | 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!





Mexican Quinoa Stuffed Sweet Potatoes , .


4,9 ★★★★★ | 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: 45 Minutes, Servings: 4 Servings



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!



Copyright: Food Health Coverage

Comment 583 / Based On 583 Total User

Rated 4,9 / Based On 583 Customer Reviews

Subscribe