Description
Flavor-packed stuffed sweet potatoes filled with quinoa and Mexican spices for a nutritious weeknight dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup quinoa
- 2 cups water or broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon oil
- 1 cup black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Squeeze of lime juice
- Optional toppings: cheese or avocado
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the sweet potatoes on a baking sheet for 45–55 minutes until tender.
- Rinse quinoa under cold water, then toast in a dry saucepan for 1–2 minutes.
- Add 2 cups of water or broth to the quinoa and bring to a boil, then simmer for 15 minutes until fluffy.
- In a skillet, heat oil and sauté onion and garlic until soft.
- Add the cooked quinoa, black beans, cumin, paprika, chili powder, salt, and pepper to the skillet and mix well.
- Once the sweet potatoes are done, split them lengthwise and fluff the flesh with a fork.
- Stuff the potatoes with the quinoa mixture and top with cheese or avocado if desired.
- Bake for an additional 5–8 minutes, or under the broiler for a crispy top.
Notes
For optimal flavor, let the filling sit overnight before using it; the flavors deepen significantly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg