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Vegan Mexican Stuffed Sweet Potatoes

Craving a delicious, nutritious meal that’s bursting with flavor? These Vegan Mexican Stuffed Sweet Potatoes are your answer! Packed with quinoa, black beans, and roasted sweet potatoes, this easy-to-make dish will satisfy your taste buds and keep you coming back for more.
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Course: Main Course
Cuisine: Mexican
Keyword: Vegan Mexican Stuffed Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 se

Notes

Ingredients

  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • ½ cup corn
  • 2 cloves garlic, minced
  • ½ cup chopped red onion
  • 1 cup cooked quinoa
  • 1 cup cooked black beans
  • ½ cup chopped red bell pepper
  • 1-2 tbsp hot sauce (adjust to taste)
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp salt (or to taste)
  • Guacamole and fresh cilantro for garnish
 

Instructions:

  1. Preheat the Oven:
    • Preheat the oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes:
    • Slice the sweet potatoes in half lengthwise and place them cut-side up on a baking sheet lined with parchment paper, a silicone mat, or foil.
  3. Roast the Potatoes:
    • Roast for 40 minutes or until the sweet potatoes are tender and easily pierced with a fork. Cooking time may vary depending on the size of the potatoes.
  4. Cook the Corn and Vegetables:
    • While the potatoes bake, heat a skillet over medium heat and add the corn. Cook for a few minutes, allowing it to brown slightly.
    • Add the chopped onion and minced garlic to the skillet, sautéing with olive oil until the onion becomes translucent.
  5. Add Quinoa and Spices:
    • Stir in the cooked quinoa, black beans, red bell pepper, hot sauce, chili powder, cumin, paprika, and salt.
    • Cook for 5-10 minutes, allowing the flavors to combine. Adjust seasonings as needed.
  6. Stuff the Sweet Potatoes:
    • Once the sweet potatoes are done, gently mash the inside with a fork.
    • Divide the quinoa mixture evenly among each potato.
  7. Top and Serve:
    • Top with guacamole, fresh cilantro, and enjoy! For extra flavor, consider serving with cilantro lime crema or cashew queso.
 
 

Notes

  • Canned black beans work great in this recipe. You'll need about half a can, but feel free to use the whole can if you prefer, or store the remainder for later use.
  • The sweet potatoes and quinoa can be stored separately in the fridge for up to 3 days, while the quinoa lasts for about 5 days.
 

Nutrition
 Calories: 340 kcal | Carbohydrates: 55.3 g | Protein: 11.7 g | Fat: 9.9 g | Saturated Fat: 1.8 g |  Cholesterol: 0 mg | Sodium: 10 mg | Potassium: 1009 mg | Fiber: 10.2 g | Sugar: 4.9 g |  Vitamin A: 836 IU | Vitamin C: 0 mg | Calcium: 30 mg | Iron: 2.5 mg

 
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