Description
Delicious Stuffed Sweet Potatoes are a hearty and satisfying meal that combines the natural sweetness of baked sweet potatoes with savory fillings like black beans, quinoa, and fresh veggies. Topped with creamy avocado, tangy lime, and a drizzle of your favorite sauce, this recipe is a balanced and flavorful dish that’s perfect for lunch, dinner, or meal prep.
Ingredients
Scale
For the Sweet Potatoes:
- 4 medium sweet potatoes
- Olive oil for drizzling
- Salt and pepper to taste
For the Filling:
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1 small red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
For Topping:
- 1 avocado, sliced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- Hot sauce or tahini sauce (optional)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them several times with a fork. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 40-50 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Prepare the Filling: While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper and sauté for 4-5 minutes until softened. Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove from heat and set aside.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and carefully slice them down the center. Gently fluff the flesh with a fork. Spoon the quinoa and black bean mixture into each sweet potato.
- Top and Serve: Top each stuffed sweet potato with avocado slices, a sprinkle of cilantro, a squeeze of lime juice, and optional hot sauce or tahini drizzle. Serve warm.
Notes
- You can substitute quinoa with rice, couscous, or bulgur if preferred.
- Add sautéed spinach or kale for extra greens in the filling.
- For a non-vegan version, top with shredded cheese and bake for a few minutes to melt before serving.
- Prep Time: 10
- Cook Time: 50
- Category: Main Course