This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!
bean quinoa, mexican quinoa, mexican sweet potatoes, stuffed sweet potatoes
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
- to garnish:
- 1 avocado mashed
- Tahini
- Hot sauce
- Chopped cilantro
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.
