Are you ready to transform your dinner routine with a mouthwatering dish that's both nutritious and incredibly satisfying? These Quinoa Stuffed Sweet Potatoes are about to become your new obsession! Imagine perfectly roasted sweet potatoes bursting with protein-packed quinoa, hearty black beans, and sweet corn, creating a flavor explosion that will make your taste buds dance with joy. This recipe isn't just a meal - it's a culinary adventure that combines wholesome ingredients, vibrant flavors, and stunning presentation in one irresistible package.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 sweet potatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, drained
- 1 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with a clean kitchen towel.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Rub the potatoes lightly with olive oil and sprinkle with a pinch of salt.
- Place sweet potatoes directly on the middle oven rack and bake for 35-45 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy and the interior soft.
- While potatoes are baking, rinse quinoa in a fine-mesh strainer. Combine quinoa with vegetable broth in a medium saucepan and bring to a boil.
- Reduce heat to low, cover the saucepan, and simmer quinoa for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, salt, and pepper. Stir until well mixed.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise without cutting all the way through.
- Gently open each potato and fill generously with the quinoa mixture, ensuring the filling is evenly distributed.
- Return stuffed sweet potatoes to the oven for an additional 5-7 minutes to heat the filling and slightly crisp the edges.
- Optional: Garnish with fresh chopped cilantro, a dollop of Greek yogurt, or a sprinkle of cheese before serving.
Tips
- Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and even cooking.
- Don't skip piercing the potatoes - this prevents them from potentially exploding in the oven and helps steam escape.
- Rinse quinoa thoroughly before cooking to remove any bitter coating and ensure fluffy results.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before adding broth.
- Make sure to let the sweet potatoes rest for a few minutes after initial baking to make them easier to stuff.
- Get creative with toppings - try adding avocado, hot sauce, or toasted pumpkin seeds for extra crunch and flavor.
- This recipe is extremely versatile, so feel free to swap beans or add additional spices to suit your taste.
- Meal prep tip: These stuffed sweet potatoes can be prepared ahead and reheated, making them perfect for busy weeknights.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
