This recipe for Mexican Quinoa Stuffed Sweet-Potatoes is an amazing way to packaging a ton of vegetable protein into a delicious meal, it also gluten-free and simple and easy meal!
I’ve been obsessed with sweet potatoes for a long time. we never become sick of for that. They are one of the ingredients that I have in my pantry each and every week.
I think that everybody in the health world raves about the nutritional advantages of sweet-potatoes. However, are they really that healthy? The brief answer is Absolutly Yes! Sweet potatoes are packaged with a slew of minerals and vitamins and are what I’d consider an”everyday superfood” taht meaning they are cheap, they are nutrient-dense and they are an all-around star.
Part of what I love about sweet potatoes is their flexibility. It is possible to cook them in a lot of different methods and they also may be utilised in salads, bowls, as a side-dish and much more. But sweet-potatoes in our home are often not the star of this series. They are there as a bonus or a side. Until today! Because once I whipped up these Mexican Quinoa Stuffed Sweet Potatoes! All changed…
what the benefits of sweet potatoes:
- Vitamin A
- Vitamin B
- Vitamin C
Perfectly Stuffed Sweet Potatoes
Some people may be scared to eat a great deal of sweet potatoes because they are high in carbs too, but I completely disagree. Yes, they’re a carbohydrate, but we need carbohydrates to sustain our life. We need them for give energy and mkake our life more healthy.
Then, it make the sweet-potatoes the star of the meal using them as your basic ingredients and stuffing them with a super fast Mexican quinoa mixture. It is fast, it’s simple and it is completely healthy!
Easy Mexican Quinoa
We are making saute of onions, peppers, frozen-corn, black-beans and quinoa. You can whip it in about ten minutes while the sweet potatoes are roasting and it has the most wonderful taste!
We are spicing it up with a slew of chili-powder, a few cumin, a bit of smoked-paprika, also if you enjoy heat like that I do. some cayenne-pepper, it matches perfectly with all the potatoes! Then, We did a generous dollop of mashed avocado, a spoonful of tahini and spicy-sauce, and finishing things off with a sprinkle of cilantro.
Simple, yet tasty, and the quinoa nutrition and heslth benefits of these sweet potatoes are really amazing! Certainly one of my favourite foods that I have made in the past couple of months! I can’t wait to see you creation with that.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Mexican Quinoa Stuffed Sweet Potatoes, don’t forget to give me star rate or comment below. Thanks!
Maybe you like this other Delicious Recipe:
- Mermaid Crunch Thai Salad
- Cajun Sweet Potato Rice Bowl
- Mexican Fiesta Cauliflower Rice
- Easy Vegan Pad Thai
- Slow Cooker Chicken Cacciatore
Mexican Quinoa Stuffed Sweet Potatoes
- 1 tbsp chili-powder
- 1/4 cup red-onion chopped
- 1/4 cup bell-pepper chopped
- 1 cup canned black-beans drained & rinsed
- 1/2 cup frozen-corn
- 1/2 cup quinoa cooked
- 1 tsp cumin
- 1/2 tsp smoked-paprika
- 2 sweet-potatoes
- 1 tbsp olive-oil
- cilantro chopped
- 1 avocado mashed
- Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Put in the oven and bake for 40 minutes.
- Meanwhile, heat the oil in a large skillet. Add the pepper and onion and simmer until tender, about 5 minutes.
- Add corn, quinoa, black beans and spices and cook 2 – 3 minutes.
- When sweet potatoes are fork tender, then remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mix, avocado and a spoonful of tahini and sauce. End with a sprinkle of cilantro and revel in!
- First, preheat the oven up to 400ºF.
- Second, place sweet-potatoes on a baking-sheet and prick with a fork. Put in the oven and bake for about 40 minutes.
- Meanwhile, heat the oil in a large-skillet. Then, Add the pepper and onion and saute until tender, about 5 minutes.
- Add quinoa, black-beans, corn, and spices and cook about 2 to 3 minutes.
- When sweet potatoes are fork tender, then remove from oven and let rest about 5 minutes.
- Slice the potatoes in half and place each half on a plate. Top with quinoa mix, avocado and a spoonful of tahini and spicy-sauce.
- End the moment with a sprinkle of cilantro and revel in!