Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mexican Quinoa Stuffed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 39 reviews

A delicious and nutritious recipe featuring baked sweet potatoes stuffed with a flavorful Mexican-inspired quinoa and black bean mixture, topped with creamy avocado, tahini, hot sauce, and fresh cilantro. Perfect for a wholesome, plant-based meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 2 large sweet potatoes
  • 1 tablespoon olive oil

Vegetables & Beans

  • 1/4 cup chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/2 cup frozen corn
  • 1 cup canned black beans (drained & rinsed)

Grains & Spices

  • 1/2 cup cooked quinoa
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Sea salt to taste

Toppings

  • 1 avocado (mashed)
  • Tahini (for drizzling)
  • Hot sauce (for drizzling)
  • Chopped cilantro (for garnish)

Instructions

  1. Preheat and bake sweet potatoes: Preheat your oven to 400ºF. Prick the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 40 minutes or until fork tender.
  2. Sauté vegetables: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped red onion and bell pepper, sautéing until tender, about 5 minutes.
  3. Add remaining filling ingredients: Stir in the frozen corn, cooked quinoa, black beans, chili powder, cumin, smoked paprika, and sea salt. Cook for an additional 2 to 3 minutes to combine flavors and warm through.
  4. Assemble stuffed sweet potatoes: Once the sweet potatoes are baked and fork tender, remove them from the oven and let rest for 5 minutes. Slice each sweet potato in half lengthwise and place on plates. Top generously with the quinoa mixture, mashed avocado, a drizzle of tahini, hot sauce, and sprinkle with chopped cilantro. Serve immediately and enjoy!

Notes

  • You can prepare quinoa ahead of time to save time during cooking.
  • Adjust the amount of chili powder and hot sauce to your preferred spice level.
  • Black beans can be substituted with pinto beans or kidney beans if desired.
  • For added protein, consider adding a sprinkle of shredded cheese or a dollop of sour cream (if not vegan).
  • This dish can be made gluten-free by ensuring all packaged ingredients are certified gluten-free.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/mexican-quinoa-stuffed-sweet-potatoes-recipe/