Tex-Mex Quinoa Stuffed Sweet Potatoes
Spice up your dinner routine with this filling vegetarian recipe by @worksitewellness.
4 – medium sized sweet potatoes, scrubbed with skin on
1 cup Ancient Harvest Traditional Quinoa
2 cups water or stock
1 tablespoon olive oil
1 small red onion, finely chopped
½ teaspoon salt
Freshly ground pepper
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon paprika
1 cup frozen corn, thawed
1 can fired roasted tomatoes
1 can no salt added black beans, rinsed and drained
- Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Using a fork, pierce each sweet potato a few times. Transfer to baking sheet and bake for 45 minutes.
- While the sweet potatoes are baking, cook the quinoa. Add quinoa to a medium sized sauce pan, over medium heat. Add stock (or water) and bring to a boil. Once boiling, reduce to a simmer, cover and let cook for 15 minutes.
- While the quinoa is cooking, heat oil in a large skillet over medium heat. Add onions, season with salt, pepper, cumin, oregano, chili powder and paprika. Cook for 2-3 minutes until translucent.
- To the same skillet add corn, roasted tomatoes sand black beans. Stir until ecerything is evenly distributed. Carefully taste and adjust seasoning to your preference. Cook, for another 5 minutes. Once the tomatoes are slightly bubbling, turn off the heat.
- Once the quinoa is done cooking, add it to the skillet. Stir until all ingredients are evenly combine. Set aside until the sweet potatoes are out of the oven.
- Once the sweet potatoes are done, take the baking pan out of the oven and let cool for about 5 minutes. Carefully (they’re still hot!), cut the centers of the sweet potatoes open. Using a spoon, scoop out the some of the middle of the sweet potato to make room for the quinoa mixture. Discard the extra sweet potato – I like to use this as a side to another dinner or lunch.
- Using a spoon, stuff the quinoa mixture into the center of each sweet potato, pressing down gently so it fits and stays in the center. Sprinkle with cheese.
- Return to the oven for another 15 minutes until the cheese is fully melted.
- Garnish with avocado, a fresh squeeze of lime juice and cilantro leaves.
*Tip: you’ll definitely have extra of the quinoa mixture. Use the leftovers to make a taco salad, enjoy it over rice or scoop it all up with tortilla chips.