Description
Mexican Quinoa Stuffed Sweet Potatoes are a vibrant and nutritious dish that marries the sweet earthiness of roasted sweet potatoes with a hearty, flavorful quinoa filling. This recipe is not only visually appealing but also packed with protein and fiber, making it perfect for lunch or dinner. Filled with a delicious blend of quinoa, black beans, corn, and spicy salsa, these stuffed sweet potatoes are versatile enough to cater to various tastes. Easy to prepare and customizable, this dish is ideal for busy weeknights or casual gatherings. Drizzle with lime juice and top with fresh avocado for an extra burst of flavor!
Ingredients
- Medium-sized sweet potatoes
- Quinoa
- Canned black beans (low-sodium)
- Corn (canned or frozen)
- Salsa
- Cumin
- Chili powder
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly.
- Place the sweet potatoes on a baking sheet lined with parchment paper and roast for 45-50 minutes until tender.
- In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed.
- In a bowl, mix cooked quinoa with drained black beans, corn, salsa, cumin, and chili powder.
- Once the sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides. Spoon in the quinoa mixture.
- Return the stuffed sweet potatoes to the oven for an additional 10 minutes to heat through before serving.
Notes
– Customize your filling by adding diced bell peppers or jalapeños for extra flavor.
– For meal prep, prepare the filling ahead of time and store it in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (250g)
- Calories: 300
- Sugar: 8g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg