Description
These quinoa stuffed sweet potatoes are a wholesome, plant-based meal featuring roasted sweet potatoes filled with a flavorful mix of quinoa, black beans, vegetables, and spices. Perfect for a healthy weeknight dinner or meal prep.
Ingredients
- 4 medium sweet potatoes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced (for serving)
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and dry the sweet potatoes. Pierce each several times with a fork and place on the baking sheet.
- Bake for 40–50 minutes, until tender when pierced with a knife.
- While the sweet potatoes are baking, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened.
- Add bell pepper, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes until heated through.
- Stir cooked quinoa into the skillet mixture. Add lime juice and cilantro, mixing well.
- Slice the baked sweet potatoes open lengthwise and gently fluff the insides with a fork.
- Spoon the quinoa mixture into each sweet potato. Top with avocado slices and additional cilantro if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can substitute black beans with chickpeas or white beans.
- Add a drizzle of tahini or vegan yogurt for extra creaminess.
- For extra heat, add diced jalapeño or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
