Mexican Quinoa Stuffed Sweet Potatoes
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
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.
Meanwhile, heat the oil in a large skillet. Add the onion and pepper and sauté 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!