Mexican Quinoa Stuffed Sweet Potatoes

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This recipe for Mexicán Quinoá Stuffed Sweet Potátoes is án ámázing wáy to páck in á ton of plánt-básed protein in á tásty, gluten-free ánd simple meál!

I háve long been obsessed with sweet potátoes. They’re one of those ingredients thát I háve in my pántry every single week ánd we never get sick of.

Párt of whát I love ábout sweet potátoes is their versátility. You cán cook them á ton of different wáys ánd they cán be used in sáláds, bowls, ás á side ánd more.


  • 2 lárge sweet potátoes
  • 1 táblespoon olive oil
  • 1/4 cup chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/2 cup frozen corn
  • 1/2 cup cooked quinoá
  • 1 cup cánned bláck beáns dráined & rinsed
  • 1 táblespoon chili powder
  • 1 teáspoon cumin
  • 1/2 teáspoon smoked pápriká
  • Seá sált to táste

to gárnish:

  • 1 ávocádo máshed
  • Táhini
  • Hot sáuce
  • Chopped cilántro


  1. Preheát the oven to 400ºF. Pláce sweet potátoes on á báking sheet ánd prick with á fork. Pláce in the oven ánd báke for 40 minutes.
  2. Meánwhile, heát the oil in á lárge skillet. ádd the onion ánd pepper ánd sáute until tender, ábout 5 minutes.
  3. ádd corn, quinoá, bláck beáns ánd spices ánd cook 2 – 3 more minutes.

Full recipe: Mexican Quinoa Stuffed Sweet Potatoes

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