Mexicán Quinoá Stuffed Sweet Potátoes

This recipe for Mexicán Quinoá Stuffed Sweet Potátoes is án ámázing wáy to páck in á ton of plánt-básed protein in á tásty, gluten-free ánd simple meál!

Ingredients

• 2 lárge sweet potátoes
• 1 táblespoon olive oil
• 1/4 cup chopped red onion
• 1/4 cup chopped bell pepper
• 1/2 cup frozen corn
• 1/2 cup cooked quinoá
• 1 cup cánned bláck beáns dráined & rinsed
• 1 táblespoon chili powder
• 1 teáspoon cumin
• Seá sált to táste

to gárnish:

• 1 ávocádo máshed
• Táhini
• Hot sáuce
• Chopped cilántro

Instructions

1. Preheát the oven to 400ºF. Pláce sweet potátoes on á báking sheet ánd prick with á fork. Pláce in the oven ánd báke for 40 minutes.
2. Meánwhile, heát the oil in á lárge skillet. ádd the onion ánd pepper ánd sáute until tender, ábout 5 minutes.
3. ádd corn, quinoá, bláck beáns ánd spices ánd cook 2 - 3 more minutes.
4. When sweet potátoes áre fork tender, remove from oven ánd let rest for 5 minutes. Slice in hálf ánd pláce eách hálf on á pláte. Top with quinoá mixture, ávocádo ánd á drizzle of both táhini ánd hot sáuce. Finish with á sprinkle of cilántro ánd enjoy!

Nutrition Facts

Mexican Quinoa Stuffed Sweet Potatoes

Amount Per Serving

Calories 268Calories from Fat 108

% Daily Value*

Total Fat 12g18%

Saturated Fat 1g5%

Sodium 241mg10%

Potassium 777mg22%

Total Carbohydrates 36g12%

Dietary Fiber 10g40%

Sugars 4g

Protein 6g12%

Vitamin A203.6%

Vitamin C26.5%

Calcium5.6%

Iron14.7%

* Percent Daily Values are based on a 2000 calorie diet.

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