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Quinoa Stuffed Sweet Potatoes

Quinoa Stuffed Sweet Potatoes: A Flavorful Gluten-Free Delight

Quinoa Stuffed Sweet Potatoes are a vibrant, wholesome dish packed with plant-based protein and Mexican flavors, perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large sweet potatoes The base of the dish; provides sweetness and nutrition.
  • 1 tablespoon olive oil Used for sautéing vegetables; adds healthy fats.
For the Stuffing
  • 1 cup chopped red onion Adds sweetness and depth of flavor.
  • 1 cup chopped bell pepper Provides color and crunch; any color works.
  • 1 cup frozen corn Adds sweetness and texture; fresh corn is great in season.
  • 1 cup cooked quinoa A source of protein and bulk for stuffing; rinse before cooking.
  • 1 can black beans Adds protein and fiber; make sure to drain and rinse.
  • 1 teaspoon chili powder Provides spice and warmth; adjust for heat preference.
  • 1 teaspoon cumin Adds earthiness; use coriander if necessary.
  • 1 teaspoon smoked paprika Offers smokiness; consider regular paprika if needed.
  • 1 teaspoon sea salt Enhances flavor; adjust to taste.
For the Toppings
  • 1 medium avocado Creamy topping that balances the dish; guacamole works too!
  • 2 tablespoons tahini Offers a creamy texture; substitute with yogurt for variety.
  • to taste hot sauce Adds kick; choose your favorite for personal spice.
  • 2 tablespoons chopped cilantro Fresh garnish that brightens the dish; omit if you dislike cilantro.

Equipment

  • Oven
  • skillet
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet lined with parchment paper. Bake for about 40 minutes until fork-tender.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and bell pepper, sauté for around 5 minutes until soft and translucent.
  3. Stir in the frozen corn, cooked quinoa, and drained black beans into the sautéed mixture along with chili powder, cumin, smoked paprika, and sea salt. Cook for another 2 to 3 minutes.
  4. Once baked, let the sweet potatoes cool slightly. Slice each potato in half lengthwise, creating a pocket for the filling.
  5. Stuff each potato half with the savory quinoa stuffing, drizzle with tahini, and top with mashed avocado, hot sauce, and chopped cilantro.

Nutrition

Serving: 1stuffed potatoCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 180IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

These quinoa stuffed sweet potatoes can be prepared in advance and stored in the fridge for up to 3 days. Reheat before serving for a quick meal.

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