Mexican Quinoa Stuffed Sweet Potatoes

This instruction for Mexican Quinoa Stuffed Sweet Potatoes is a tremendous thanks to pack during a ton of plant-based supermolecule during a tasty, gluten-free and straightforward meal. I actually have long been obsessed on sweet potatoes. they are one amongst of} those ingredients that I actually have in my stowage every single week and that we ne'er get tired of.

Part of what i really like concerning sweet potatoes is their skillfulness. you'll cook them a large amount of various ways in which and that they will be utilized in salads, bowls, as a facet and additional.

But sweet potatoes in our house square measure typically not the star of the show. they are there as a bonus or a facet. Until now. as a result of after I whipped up these Mexican Quinoa Stuffed Sweet Potatoes…everything modified.

It looks that everybody within the health world raves concerning the organic process advantages of sweet potatoes. however square measure they really that healthy? The short answer is YES!

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!

Recipe From : Simply Quinoa