Mexican Quinoa Stuffed Sweet Potatoes

This vibrant, satisfying recipe brings together fluffy quinoa, protein-packed black beans, and zesty spices, all tucked inside roasted sweet potatoes. It’s a perfect meatless meal—nourishing, filling, and totally delicious!

Ingredients:

For the sweet potatoes:

• 4 medium sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Mexican quinoa filling:

• ½ cup uncooked quinoa
• 1 cup water or low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, rinsed and drained
• ½ cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro (plus more for garnish)

Optional toppings:

• Sliced avocado or guacamole
• Vegan sour cream or Greek yogurt
• Salsa or pico de gallo
• Crumbled queso fresco or dairy-free cheese

Directions:

1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato a few times with a fork, rub with olive oil, and sprinkle with salt and pepper. Place them on a baking sheet and roast for 45–55 minutes, or until fork-tender and caramelized on the edges.
2. Cook the quinoa: While the sweet potatoes are baking, rinse the quinoa under cold water. Combine it with water or broth in a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and bell pepper; cook for another 3 minutes. Add the black beans, corn, cooked quinoa, chili powder, cumin, paprika, lime juice, salt, and pepper. Stir everything well and cook for another 2–3 minutes until heated through. Stir in fresh cilantro.
4. Assemble the stuffed sweet potatoes: Once the sweet potatoes are done, slice them open lengthwise and fluff the inside slightly with a fork. Pile on the warm quinoa mixture and load them up with your favorite toppings!
5. Garnish and serve: Sprinkle with extra cilantro, a drizzle of lime juice, and your chosen toppings. Serve immediately and enjoy all that savory-sweet contrast.

Nutritional Information:

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Calories per serving: ~400 | Serves: 4