Mexican Quinoa Stuffed Potatoes
Delicious gluten-free Mexican quinoa stuffed sweet potatoes featuring plant-based protein, colorful vegetables, and bold spices for a simple and nutritious meal.
Equipment
- 1 oven
- 1 baking sheet
- 1 fork
- 1 large skillet
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 and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- 1 avocado mashed (for garnish)
- Tahini for garnish
- Hot sauce for garnish
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400ºF.
- Place the sweet potatoes on a baking sheet and prick them with a fork.
- Bake sweet potatoes for 40 minutes or until fork tender, then let rest for 5 minutes.
- While potatoes bake, heat olive oil in a large skillet over medium heat.
- Add chopped red onion and bell pepper and sauté until tender, about 5 minutes.
- Add frozen corn, cooked quinoa, black beans, chili powder, cumin, smoked paprika, and sea salt to the skillet; cook for 2 to 3 minutes, stirring to combine.
- Slice the baked sweet potatoes in half and place each half on a plate.
- Top each sweet potato half with the quinoa mixture and mashed avocado.
- Drizzle with tahini and hot sauce, then sprinkle with chopped cilantro before serving.
Notes
- Use cooked quinoa prepared ahead to save time.
- Try adding diced tomatoes or jalapeños for extra flavor.
- Store leftovers in an airtight container and refrigerate up to 3 days.