Mexican Quinoa Stuffed Sweet Potatoes


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
Hit sauce
Chopped cilantro



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!

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