Stuffed Sweet Potato with Quinoa and Black Bean

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: none

Greek yogurt adds creaminess with fewer calories.

Preheat oven to 400°F (200°C).

Wash sweet potatoes and pierce them with a fork.

Place sweet potatoes on a baking sheet and bake until tender.

While sweet potatoes are baking, rinse quinoa under cold water.

Cook quinoa in a saucepan with water until fluffy, about 15 minutes.

In a skillet, heat olive oil over medium heat.

Add chopped red onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and diced bell pepper; cook for another 3-4 minutes.

Add cooked quinoa, black beans, cumin, chili powder, salt, and black pepper; mix well.

Cook for 2-3 minutes until heated through.

Remove sweet potatoes from the oven and let cool slightly.

Slice sweet potatoes in half lengthwise and scoop out some flesh to make room for filling.

Fill each sweet potato half with the quinoa and black bean mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens