The Best Mexican Quinoa Stuffed Sweet Potatoes

I have long been hooked in to sweet potatoes. They're one among those ingredients that I even have in my pantry every single week and that we never get disgusted .

Part of what i really like about sweet potatoes is their versatility. you'll cook them plenty of various ways and that they are often utilized in salads, bowls, as a side and more.

But sweet potatoes in our house are usually not the star of the show. They're there as a bonus or a side. Until now. Because once I whipped up these Mexican Quinoa Stuffed Sweet Potatoes…everything changed.

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 & rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Sea salt to taste
• to garnish:
• 1 avocado mashed
• Tahini
• Hot sauce
• Chopped cilantro

Instructions

1. Preheat the oven to 400ºF. 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!
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The Best Mexican Quinoa Stuffed Sweet Potatoes

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