Mexican Quinoa Stuffed Sweet Potatoes
Mexican Quinoa Stuffed Sweet Potatoes are a delightful fusion of flavors, combining the natural sweetness of roasted sweet potatoes with a protein-packed filling of quinoa, black beans, and corn. This recipe is not only healthy but also versatile, allowing you to customize it with your favorite toppings like avocado, salsa, or fresh cilantro. Perfect for lunch or dinner, these stuffed sweet potatoes are satisfying and visually appealing, making them a hit for family dinners or meal prep. In just about an hour, you can create a wholesome dish that celebrates the vibrant tastes of Mexican cuisine. Get ready to enjoy a hearty meal that nourishes body and soul!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro, chopped
Instructions
- Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
- Wash sweet potatoes, poke holes with a fork, place on the baking sheet, and roast for 45-60 minutes until tender.
- Rinse quinoa under cold water; in a saucepan, combine with 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes until water is absorbed.
- In a bowl, mix cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, and cilantro.
- Once sweet potatoes are cool enough to handle, slice them open lengthwise and stuff with the quinoa mixture.
- Serve topped with additional cilantro or your favorite toppings.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg