Mexican Quinoa Stuffed Sweet Potatoes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 268 calories
Ingredients
2 large sweet potatoes
1 tablespoon olive oil
¼ cup chopped red onion
¼ cup chopped bell pepper
½ cup frozen corn
½ cup cooked quinoa
1 cup canned black beans drained & rinsed
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
sea salt to taste
To garnish:
1 avocado mashed
Tahini
Hot sauce
Chopped cilantro
Instructions
- Preheat the oven to 400 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 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!
Recipe from simplyquinoa.com.
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