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 minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 4
Calories: 199kcal
- 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
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.
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