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
- 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
- 1 avocado mashed
- Tahini
- Hot sauce
- Chopped cilantro
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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! 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
