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Mexican Quinoa Stuffed Sweet Potatoes

These Mexican Quinoa Stuffed Sweet Potatoes are roasted sweet potatoes filled with a flavorful quinoa mixture packed with black beans, corn, and spices, providing a hearty, plant-based meal full of fiber and protein.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium sweet potatoes Pierced and rubbed with olive oil and salt
  • 1 cup quinoa Rinsed
  • 1.5 cups vegetable broth
  • 1 cup black beans Drained
  • 1 cup corn kernels
  • 1 small red bell pepper Diced
  • 0.5 medium red onion Minced
  • 2 cloves garlic Minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 each juice of lime
  • 0.25 cup fresh cilantro Chopped
  • 2 tbsp olive oil
  • Salt and black pepper To taste
Optional Toppings
  • avocado slices
  • salsa
  • vegan cheese

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and rub lightly with olive oil and salt.
  3. Roast the sweet potatoes for 35–40 minutes until tender.
Cooking Quinoa and Filling
  1. While the sweet potatoes are roasting, combine quinoa and vegetable broth in a saucepan. Bring to boil.
  2. Reduce heat, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork.
  3. In a skillet, heat olive oil over medium heat.
  4. Sauté onion and bell pepper for 3–4 minutes.
  5. Add garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute.
  6. Stir in cooked quinoa, black beans, and corn. Heat for 2–3 minutes.
  7. Add lime juice and half the cilantro. Season to taste.
Assembly
  1. Slice roasted sweet potatoes open and gently fluff the inside.
  2. Spoon quinoa mixture generously into each potato.
  3. Top with remaining cilantro and any optional toppings before serving.

Notes

Store filling and potatoes separately for up to 4 days. Reheat in oven at 350°F for 10 minutes. Avoid freezing fully assembled potatoes for best texture.