Description
Mexican Quinoa Stuffed Sweet Potatoes are a vibrant and wholesome dish that brings together the natural sweetness of roasted sweet potatoes and the hearty texture of seasoned quinoa. This recipe is perfect for anyone looking for a nutritious meal that’s both satisfying and easy to prepare. The combination of black beans, corn, and spices creates a filling that’s bursting with flavor, while fresh lime juice and cilantro add a zesty finish. Whether you’re serving it on a busy weeknight or for a casual gathering, these stuffed sweet potatoes are sure to impress. Plus, they can be easily customized to suit your tastes!
Ingredients
- Medium-sized sweet potatoes
- Quinoa (white or tri-color)
- Canned black beans
- Corn (fresh or frozen)
- Bell peppers (any color)
- Cumin and chili powder
- Fresh lime juice
- Cilantro
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the sweet potatoes, pierce them with a fork, and bake for about 45 minutes until tender.
- Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until fluffy.
- In a large bowl, mix cooked quinoa with black beans, corn, bell peppers, cumin, chili powder, lime juice, and chopped cilantro.
- Slice baked sweet potatoes open lengthwise without cutting through. Fluff the insides with a fork and fill them generously with the quinoa mixture.
- Optionally return stuffed sweet potatoes to the oven for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 212g)
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg