Quinoa Stuffed Sweet Potato

Quinoa Stuffed Sweet Potato


I love Tasty Tuesday’s , especially because it my day to try out new recipes.  But unfortunately this Tuesday I am going to have to put this recipe on the back burner till Next week.  I am doing a Detox , for 3 days and so far so good.  I have let myself go a little too much, using the excuse that I’m lifting weights so I need the extra calories.  WRONG!!


But let me tell you I already am starting to feel good again, no more bloating, mindless eating , no headaches or feeling tired all the time.  Best Decision I made for my goals.  I’ll share with you a later post on how this journey has impacted me.  But for now I wanted to share with you a recipe that screams Comfort food to me.  

Mexican Quinoa Stuffed Sweet Potatoes

Course Entree
Cuisine Mexican
Keyword black bean quinoa, mexican quinoa, mexican sweet potatoes, stuffed sweet potatoes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 268 kcal


  • 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
  • Sea salt to taste

to garnish:

  • 1 avocado mashed
  • Tahini
  • Hot sauce
  • Chopped cilantro


  1. 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.
  2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
  3. Add corn, quinoa, black beans and spices and cook 2 – 3 more minutes.
  4. 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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