Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes

Mexican Quinoa Stuffed Sweet Potatoes

Featuring: Red Apple Balsamic Vinegar and Herbes de Provence EVOO


  • 2 large sweet potatoes
  • 1 tablespoon Herbes De Provence Extra Virgin Olive Oil
  • 1 tablespoon Red Apple Balsamic Vinegar
  • 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


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 drizzle red apple balsamic vinegar over plated meal, enjoy!

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