Mexican Quinoa Stuffed Sweet Potatoes
This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!
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!
Calories: 268kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 777mg | Fiber: 10g | Sugar: 4g | Vitamin A: 10180IU | Vitamin C: 21.9mg | Calcium: 56mg | Iron: 2.6mg