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Mexican Quinoa Sweet Potatoes
It’s Cinco de Mayo time; the perfect opportunity to share a fun and simple fiesta recipe! This plant-based meal is bursting with nutritious goodness and super versatile as well.
What makes sweet potatoes “healthy”?
Sweet potatoes are a nutrient dense superfood. They’re high in fiber and antioxidants, which protect our bodies from free radical damage and promote a healthy gut and brain. These healthy bad boys are also filled with nutritious vitamins and minerals; vitamin A, vitamin C, manganese, potassium, and B vitamins.
And don’t be afraid of carbohydrates! Carbs are an excellent source of fuel for our bodies; they’re perfect for creating energy and satiety.
For this meal, we’ll use sweet potatoes as our base and create a yummy Mexican inspired filling. We chose yellow bell peppers, no-salt canned corn, black beans, quinoa, chili powder, cumin, and paprika to “stuff” our potatoes. Want more variety? Spice things up with peppers (of any kind), salsa, cayenne, hot sauce, lime juice, olives, onions, and so on!
Think of this recipe as an open face burrito, where the possibilities are absolutely endless. We topped our sweet potatoes with a huge dollop of mashed avocado and light ranch dressing. You can always get fancy by drizzling on tahini, light sour cream, or even Greek yogurt. Feel free to sprinkle with hot sauce and cilantro for a special finishing touch.
Mexican Quinoa Sweet Potatoes
It’s Cinco de Mayo time; the perfect opportunity to share a fun and simple fiesta recipe! This plant-based meal is bursting with nutritious goodness and super versatile as well.
Ingredients
- 2 large sweet potatoes
- 2 tbsp olive oil
- 1/4 cup chopped red onion (optional)
- 1/4 cup chopped bell pepper
- 1/2 cup canned corn (no-salt added)
- 1/2 cup cooked quinoa
- 1 cup canned black beans (drained)
- 1 tbsp chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
Garnish:
- 1 avocado (mashed)
- tahini (or dressing of choice)
- hot sauce (optional)
- chopped cilantro
Instructions
- Preheat oven to 400 degrees.
- Brush a sheetpan with olive oil. Prick sweet potatoes with a fork and slice in half lengthwise.
- Brush sweet potato flesh with oil. Position the sweet potatoes face down on the pan and place in the oven. Cook for 25-35 minutes.
- While the sweet potatoes are cooking, prepare quinoa according to package instructions.
- After quinoa is prepared heat the oil in a large skillet. Add the onion and pepper and sauté until tender, about 5 minutes.
- Add corn, cooked quinoa, black beans, and spices; cook 2-3 more minutes.
- Remove cooked sweet potatoes from pan; top with quinoa mixture, avocado and a drizzle of tahini or dressing of choice and hot sauce. Finish with a sprinkle of cilantro and enjoy!
Nutrition
Calories: 314kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 1gCholesterol: 0.2mgSodium: 653mgFiber: 11gSugar: 6gIron: 4mg
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