MEXICAN QUINOA STUFFED SWEET POTATOES DELICIOUS

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!

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

·         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!

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