This recipe is the perfect mix of tangy and sweet. It’s super filling and packed with superfoods. You can double the recipe too.
Ingredients
Servings 8
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 bell pepper chopped
- 1 cup corn can use frozen or fresh
- 1 cup quinoa cooked
- 2 cups canned black beans drained and rinsed
- 2 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Optional toppings: Guacamole, melted cheddar cheese, tahini, hot sauce, or sour cream
Nutritional Facts
Nutrition Facts
Mexican Quinoa Stuffed Sweet Potatoes
Amount per Serving
Calories
225
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
545
mg
24
%
Potassium
665
mg
19
%
Carbohydrates
41
g
14
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
16832
IU
337
%
Vitamin C
7
mg
8
%
Calcium
68
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400°F.
- Rinse sweet potatoes and prick sweet potatoes with a fork all over. Place on a baking sheet and bake for 40 minutes, until softened but still holding shape. Cool slightly.
- While the sweet potatoes are roasting heat the oil in a large skillet over medium high heat. Add the onions and peppers and sauté until tender, about 5 minutes.
- Add corn, quinoa, black beans and spices and cook, stirring about another 5 minutes.
- Slice sweet potatoes in half. Then take a knife and make a slice the long way loosening the flesh.
- Top with the quinoa mixture.
- Add any toppings and enjoy!
