Mexican Quinoa Stuffed Sweet Potatoes

Nutrition Information    Serves: 4    Serving Size: 1 bowl    Calories: 366 / Fat: 15g / Carbs: 51g / Protein: 10g

Nutrition Information

Serves: 4

Serving Size: 1 bowl

Calories: 366 / Fat: 15g / Carbs: 51g / Protein: 10g

Ingredients

  • 2 Large sweet potatoes

  • 1 Tbsp olive oil

  • 1⁄4 cup chopped red onion

  • 1⁄4 cup chopped bell pepper

  • 1⁄2 cup corn

  • 1⁄2 cup cooked quinoa

  • 1 cup black beans, drained & rinsed

  • 1 Tbsp chili powder

  • 1 Tsp cumin

  • 1⁄2 Tsp paprika

  • Sea salt to taste

  • 1 Avocado mashed

  • Tahini

  • Hot sauce

  • Chopped cilantro

Preparation

  1. Preheat the oven to 400 degree F. 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 sauté 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!

Alyxandra GardnerComment