Mexican Quinoa Stuffed Sweet Potato
This recipe for Mexican Quinoa Stuffed Sweet Potatoes can be a very incredible method to package in a great deal of plant-based protein at a yummy, glutenfree and easy meal.
- 1 tbsp olive-oil
- 2 large sweet-potatoes
- ¼ cup chopped bell-pepper
- ¼ cup chopped red-onion
- ½ cup cooked-quinoa
- ½ cup frozen-corn
- 1 tbsp chili-powder
- 1 cup canned black-beans drained & rinsed
- Sea salt to taste
- ½ tsp smoked-paprika
- 1 tsp cumin
Pre heat the oven to 400ºF. Put sweet potatoes on a baking sheet and prick with a fork. Put in the oven & bake for 40mins.
Meanwhile, heat the oil in a big skillet. Add the pepper and onion and simmer until tender, about 5mins.
Add corn, quinoa, black beans and spices and cook 2-3mins.
When sweet potatoes are tender, remove from oven and let rest for 5mins. Slice in half and place each half onto the plate. Top with quinoa mix, a spoonful of tahini and sauce. Finish with a sprinkle of cilantro and revel in.