Mexican Quinoa Stuffed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4

Calories: 268 calories

Ingredients

2 large sweet potatoes

1 tablespoon olive oil

¼ cup chopped red onion

¼ cup chopped bell pepper

½ cup frozen corn

½ cup cooked quinoa

1 cup canned black beans drained & rinsed

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

sea salt to taste

To garnish:

1 avocado mashed

Tahini

Hot sauce

Chopped cilantro

Instructions

1. Preheat the oven to 400 F. 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!

Recipe from simplyquinoa.com.