Vegan Recipes

Mexican – Quinoa Stuffed Sweet Potatoes

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This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an great manner to percent in a ton of plant-based protein in a tasty, gluten-loose and easy meal!

I actually have lengthy been enthusiastic about candy potatoes. They’re one of these ingredients that I actually have in my pantry each single week and we in no way get ill of.

Part of what I love approximately candy potatoes is their versatility. You can prepare dinner them a ton of various approaches and that they may be utilized in salads, bowls, as a side and greater.

But candy potatoes in our residence are typically now not the celebrity of the display. They’re there as an advantage or a facet. Until now. Because when I whipped up those Mexican Quinoa Stuffed Sweet Potatoes the whole lot modified.

Why are Sweet Potatoes Healthy?

It seems that everyone in the health world raves approximately the dietary benefits of sweet potatoes. But are they truely that healthy? The short answer is YES!

Sweet potatoes are filled with a ton of nutrients and minerals and are what I would keep in mind an “regular superfood” which means they’re cheap, they’re nutrient-dense and they’re simply an all-around celeb.

In terms of the actual nutritional benefits of sweet potatoes, they’re high in:

  • Fiber
  • Vitamin A
  • Vitamin C
  • Manganese
  • Potassium
  • and B vitamins

Perfectly Stuffed Sweet Potatoes

Some people is probably afraid to consume plenty of sweet potatoes because they’re high in carbohydrates as nicely, but I completely disagree. Yes, they’re a carbohydrate, but we need carbohydrates to preserve us. We want them for strength and stay our healthiest lifestyles.

Which is why I became so excited to discover how delicious this recipe is!

It makes sweet potatoes the celebrity of your meal via the use of them as your base and stuffing them with a fantastic quick Mexican quinoa combination. It’s short, it’s easy and it is absolutely wholesome!

Easy Mexican Quinoa

I used to make sweet sweet potatoes with quinoa, but when I dreamed of this recipe, my idea instantly fell into inspiring Mexico.

Therefore, while filling, we quickly fry onions, peppers, frozen corn, black beans and quinoa. You can bake sweet potatoes together in about 10 minutes and whip them together, the tastes most exciting!

We season with plenty of sweet pepper, some cumin, and a little smoked sweet pepper, and if you like the calories I love, you can add some hot pepper. It goes perfectly with potatoes!

Serving up our Quinoa Stuffed Sweet Potatoes

When I serve these kids, I treat them like burrit! Therefore, we made a lot of avocado puree, sprinkled it with sesame sauce (a sour creamy substitute) and hot sauce, then sprinkled with coriander to finish the whole process.

Simple and delicious, the nutritional and health benefits of quinoa sweet potatoes are amazing!

This is definitely my favorite meal in recent weeks! I can’t wait to see you make it and share your thoughts. Be sure to return here and let us know in the comments section?

If you are looking to try other Mexican-inspired dishes, you might try my Mexican Quinoa Stuffed Sweet.

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Mexican – Quinoa Stuffed Sweet Potatoes


  • Author: simplyquinoa
  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45 minutes

Description

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an great manner to percent in a ton of plant-based protein in a tasty, gluten-loose and easy meal!


Scale

Ingredients

  1. 2 large sweet potatoes
  2. 1 tablespoon olive oil
  3. 1/4 cup chopped red onion
  4. 1/4 cup chopped bell pepper
  5. 1/2 cup frozen corn
  6. 1/2 cup cooked quinoa
  7. 1 cup canned black beans drained & rinsed
  8. 1 tablespoon chili powder
  9. 1 teaspoon cumin
  10. 1/2 teaspoon smoked paprika
  11. Sea salt to taste
  12. 1 avocado mashed
  13. Tahini
  14. Hot sauce
  15. Chopped cilantro
  16. FOR MORE..

Instructions

  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! READMORE..

  • Cuisine: Mexican

Nutrition

  • Serving Size: 4
  • Calories: 268kcal
  • Sugar: 4g
  • Sodium: 241mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 36g
  • Fiber: 10g
  • Protein: 6g

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

 

 

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