Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, friends!
Looking for a delicious and healthy dish? You’ve hit the jackpot!
Today, I’m excited to share my quinoa stuffed sweet potato recipe.
It’s loaded with flavor, super filling, and packed with nutrients.
Plus, it’s really easy to whip up!
Let’s dive into this tasty adventure!
Suggestions for Ingredient Substitution
Sweet potatoes can be replaced with regular potatoes or butternut squash for a different flavor profile while maintaining similar nutritional benefits. Adjust cooking time as needed, as regular potatoes may take longer to bake. Quinoa can be substituted with brown rice or cauliflower rice for a lower-carb option. Use the same amount of cooked brown rice, or increase the quantity of cauliflower rice by 25% to account for moisture differences. Black beans can be swapped with chickpeas or lentils for variety in texture and flavor. These legumes offer similar protein content and can be used in equal amounts. For those avoiding legumes, consider using ground turkey or chopped mushrooms as a protein-rich alternative, adjusting seasoning as needed to maintain flavor balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper
- 1/2 cup corn kernels, frozen
- 1/2 cup quinoa, cooked
- 1 cup black beans from a can (rinsed and drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt as needed
- 1 avocado, mashed
- Tahini
- Hot sauce
- Chopped cilantro
Step 1: Prepare and Bake the Sweet Potatoes
Preheat your oven to 400ºF.
While the oven is heating up, place the sweet potatoes on a baking sheet and prick each one several times with a fork to allow steam to escape as they bake.
Once the oven is ready, place the baking sheet inside and bake for approximately 40 minutes, or until the sweet potatoes are fork-tender.
Step 2: Saute the Vegetables
While the sweet potatoes are baking, heat a small amount of oil in a large skillet over medium heat.
Add chopped onion and pepper to the skillet and sauté them until tender, which should take about 5 minutes.
Stir occasionally to ensure even cooking.
Step 3: Cook the Quinoa Mixture
To the sautéed onions and peppers, add corn, cooked quinoa, black beans, and your choice of spices.
Stir everything together, allowing the flavors to meld as you cook for an additional 2 to 3 minutes.
Once done, remove from heat and set the mixture aside.
Step 4: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are done baking and soft to the touch, remove them from the oven and allow them to rest for about 5 minutes.
Slice each sweet potato in half lengthwise and place each half on a plate.
Generously top each half with the quinoa mixture you prepared earlier.
Step 5: Add Toppings and Serve
Finish off your stuffed sweet potatoes by adding slices of avocado on top.
Drizzle each portion with tahini and your favorite hot sauce for a flavorful kick.
Sprinkle chopped cilantro over the top for a fresh burst of flavor.
Serve while warm and enjoy!
