I have for some time been fixated on sweet potatoes. They're one of those fixings that I have in my pantry each and every week and we never become ill of. Some portion of what I adore about sweet potatoes is their adaptability. 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.
In any case, sweet potatoes in our home are normally not the superstar. They're there as a little something extra or a side. As of not long ago. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.
Sweet potatoes are stuffed with a huge amount of nutrients and minerals and are what I would consider an "ordinary superfood" which means they're shoddy, they're supplement thick and they're only an inside and out hotshot.
Which is the reason I was so eager to find how delectable this recipe is! It makes sweet potatoes the star of your dinner by utilizing them as your base and stuffing them with a too fast Mexican quinoa blend. It's speedy, it's simple and it's absolutely sound!
Also try our recipe Freezer to Oven Enchilada Stuffed Sweet Potatoes
This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an astounding method to pack in a huge amount of plant-based protein in a delectable, without gluten and straightforward dinner!
Ingredients
- 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!
Read more our recipe : No-Bake Chocolate Peanut Butter Energy Balls
For more detail : https://bit.ly/2UvTuRW
0 Comments