Delicious Mexican QuinoaStuffed Sweet Potatoes Recipe to Wow
Author:meryem
Total Time:90 minutes
Yield:4 servings 1x
Description
Savor these Mexican quinoastuffed sweet potatoes a nutritious dish that blends vibrant flavors and wholesome ingredients Perfect for any meal
Ingredients
Scale
4 medium sweet potatoes
1 cup quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 small red onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes and pierce each one several times with a fork. Place them on a parchment-lined baking sheet.
Bake the sweet potatoes for 45-60 minutes until tender.
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a skillet, heat 2 tbsp of olive oil. Sauté the red onion and garlic until fragrant, about 3-5 minutes. Add corn, black beans, cumin, and chili powder and cook for an additional 5 minutes. Stir in the cooked quinoa, lime juice, and cilantro.
Remove baked sweet potatoes from the oven, slice them open lengthwise, and fluff the flesh. Fill each sweet potato with the quinoa mixture.
Garnish with additional cilantro, lime juice, or feta cheese before serving.
Notes
A vibrant and nutritious recipe for Mexican quinoa stuffed sweet potatoes that is perfect for both meat lovers and vegetarians.
