Mexican Quinoa Stuffed Sweat Potatos

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more economical and still nutritious.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream can be a cheaper creamy topping alternative.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive than black beans.

Preheat oven to 400°F (200°C).

Wash and pierce sweet potatoes with a fork.

Bake sweet potatoes for 45-60 minutes until tender.

While sweet potatoes bake, rinse quinoa under cold water.

Cook quinoa in a pot with water according to package instructions.

In a skillet, sauté red onion and garlic until fragrant, about 2-3 minutes.

Add red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper; cook for 5-7 minutes.

Stir in cooked quinoa and lime juice; mix well.

Remove sweet potatoes from oven and let cool slightly.

Slice sweet potatoes in half lengthwise and scoop out some flesh to create space.

Fill each sweet potato half with the quinoa mixture.

Top with cheese and return to the oven for 10-15 minutes until cheese is melted.

Garnish with cilantro and avocado before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens