Mexican Quinoa Stuffed Sweet Potatoes Recipe
These Mexican Quinoa Stuffed Sweet Potatoes are a vibrant and nutritious vegetarian dish that combines tender baked sweet potatoes with a flavorful quinoa filling packed with beans, corn, and classic Mexican spices. Finished with fresh toppings like tahini, lemon juice, cilantro, and creamy mashed avocado, this recipe is perfect for a wholesome and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 sweet potatoes
- 1 tbsp olive oil
Vegetables & Beans
- 1/4 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup canned corn, drained and rinsed
- 1/2 cup canned red kidney beans, drained and rinsed
Grains & Spices
- 1 cup cooked quinoa
- 1 tbsp cumin powder
- 1 tsp chili powder
- 1 tsp Mexican oregano
- Salt and pepper, to taste
Toppings
- Tahini
- Lemon juice
- Chopped cilantro
- Mashed avocado
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C). Using a fork, prick the sweet potatoes several times and place them in a baking dish to prepare for baking.
- Bake the sweet potatoes: Bake the sweet potatoes in the preheated oven for about 40 minutes or until they are tender when pierced with a fork.
- Sauté vegetables: While the sweet potatoes bake, heat olive oil in a skillet over medium-high heat. Add the chopped onion and red bell pepper, cooking and stirring for about 5 minutes until softened.
- Add quinoa and beans with spices: To the skillet, add the cooked quinoa, drained corn, kidney beans, cumin powder, chili powder, and Mexican oregano. Cook and stir together for 3 minutes to blend the flavors.
- Season the filling: Season the quinoa and vegetable mixture with salt and pepper to taste. Stir well to combine.
- Prepare the sweet potatoes for stuffing: Remove the baked sweet potatoes from the oven and allow them to cool slightly. Cut each potato in half lengthwise, then mash the center of each half gently with a fork to create space for the filling.
- Stuff the sweet potatoes: Spoon the quinoa and vegetable mixture into each mashed sweet potato half, filling them generously.
- Add toppings and serve: Drizzle the stuffed sweet potatoes with tahini and lemon juice, and garnish with chopped cilantro or mashed avocado as desired. Serve warm and enjoy!
Notes
- You can prepare quinoa ahead of time to speed up the cooking process.
- Adjust the chili powder quantity to control the spice level.
- For added protein, consider topping with shredded cheese or sour cream (if diet allows).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Sweet potatoes must be fork-tender to ensure a soft texture suitable for mashing and stuffing.
