Description
Mexican Quinoa Stuffed Sweet Potatoes are a delicious and nutritious dish that brings together the sweetness of roasted sweet potatoes and a savory quinoa filling infused with vibrant Mexican flavors. This recipe is perfect for anyone looking to enjoy a healthy meal packed with protein, fiber, and essential nutrients. With a combination of black beans, corn, and spices, these stuffed sweet potatoes are not only visually appealing but also bursting with flavor. Ideal for weeknight dinners or impressing guests at gatherings, they can be customized with your favorite toppings. Get ready to experience a wholesome meal that feels indulgent yet guilt-free!
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa (rinsed)
- 1 can black beans (drained)
- 1 cup corn (fresh or frozen)
- 1 can diced tomatoes (with juices)
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Wash and poke holes in each sweet potato.
- Place the sweet potatoes on a baking sheet and bake for about 45 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water, bring to a boil, then cover and simmer for about 15 minutes until cooked.
- In a bowl, mix the cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Slice the baked sweet potatoes open lengthwise and fill each generously with the quinoa mixture.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (about 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg