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+ servings

Mexican Quinoa Stuffed Sweet Potatoes

Dairy free, vegan, and gluten free - these stuffed sweet potatoes are the perfect meal for anyone!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 199kcal

Equipment

  • Baking tray or any kind of baking dish
  • Skillet
  • Spatula
  • Knife
  • Fork

Ingredients

  • 2 sweet potatoes
  • 1 tbsp olive oil
  • ¼ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 cup cooked quinoa
  • ½ cup can corn, drained, rinsed
  • ½ cup can red kidney beans, drained, rinsed
  • 1 tbs cumin powder
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • Salt, and pepper, to taste

To serve with:

  • Tahini
  • Lemon juice
  • Cilantro
  • Mashed avocado

Instructions

  • Preheat oven to 400F.
  • Prick sweet potatoes with a fork and place in a baking dish. Bake for 40 minutes or until fork-tender.
  • In the meantime, heat olive oil in a skillet over medium-high heat.
  • Add onion and bell pepper. Cook, stirring for 5 minutes.
  • Add quinoa, corn, beans, cumin, chili powder, and oregano.
  • Cook for 3 minutes. Season to taste with salt and pepper.
  • Remove the sweet potatoes from the oven. Let them cool down a bit.
  • Cut each potato in half and mash the center with a fork.
  • Fill each potato with the quinoa mix.
  • Serve, drizzled with: tahini, lemon juice, chopped cilantro, or mashed avocado.

Video

Nutrition

Calories: 199kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 536mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16229IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 4mg
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