Mexican Quinoa Stuffed Sweet Potatoes

I have long been obsessed with sweet potatoes. They're one of those ingredients that I have in my pantry every single week and we never get sick of.

Part of what I love about sweet potatoes is their versatility. You can cook them a ton of different ways and they can be used in salads, bowls, as a side and more.

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

1. 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.

2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute 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!

Get full recipe Mexican Quinoa Stuffed Sweet Potatoes

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