Mexican – Quinoa Stuffed Sweet Potatoes

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


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!



  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..


  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


  • 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