I have for quite some time been fixated on sweet potatoes. They're one of those fixings that I have in my wash room each and every week and we never become ill of.
Some portion of what I cherish about sweet potatoes is their flexibility. You can cook them a huge amount of various ways and they can be utilized in servings of mixed greens, bowls, as a side and that's only the tip of the iceberg.
Be that as it may, sweet potatoes in our home are typically not the superstar. They're there as a little something extra or a side. Up to this point. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.
Sweet potatoes are pressed with a huge amount of nutrients and minerals and are what I would consider a "regular superfood" which means they're modest, they're supplement thick and they're only an inside and out genius.
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/2 cup frozen corn
- 1/2 cup cooked quinoa
- 1 cup canned black beans drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- to garnish:
- 1 avocado mashed
- Tahini
- Hot sauce
- Chopped cilantro
Instructions
- Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
- Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
- Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
- When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
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