Stuffed Sweet Potato with Black Beans and Quinoa

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is often less expensive and more accessible.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and cost less.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly cooking oil.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Use a fork to poke some holes in the sweet potatoes then place the potatoes on the baking sheet and bake for 45-50 minutes until tender.

While the sweet potatoes are cooking, prepare the filling.

Heat the vegetable oil in large pan on medium-high heat, then add the onions and garlic and saute for 2-3 minutes.

Lower the heat to medium and add the tomato paste, chipotles, chilli powder, cumin powder, salt and pepper and mix all together for 1 minute.

Add the vegetable broth, black beans and quinoa and mix everything together until combined.

Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out some of the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)

Add the scooped out potato to the black bean filling and mix together.

Stuff the potatoes with the black bean filling and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary