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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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4
Calories: 268kcal
Author: Intan Rosmiati


  • 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.