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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!


·         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


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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