Description
These Stuffed Sweet Potatoes are a hearty and flavorful dish that makes a satisfying main course or side. Loaded with quinoa, black beans, corn, and cheese, they are a wholesome meal option that’s easy to make and customize with your favorite toppings.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup shredded cheddar cheese (or vegan cheese)
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- Avocado slices
- Salsa
- Sour cream or dairy-free yogurt
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare sweet potatoes: Prick the sweet potatoes with a fork, rub with olive oil, sprinkle with salt and pepper, and bake for 45–60 minutes until tender.
- Make the filling: Combine quinoa, black beans, corn, bell pepper, green onion, chili powder, and cumin in a bowl.
- Stuff the potatoes: Slice each sweet potato, mash the flesh, fill with quinoa mixture, sprinkle with cheese, and bake for 5–7 minutes.
- Garnish and serve: Garnish with cilantro and serve with optional toppings.
Notes
- For added protein, include shredded chicken or ground turkey in the filling.
- To make this recipe vegan, use dairy-free cheese and plant-based toppings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 10g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg
