These roasted stuffed sweet potatoes with chipotle quinoa are loaded with smokey chipotle flavour! They’re vegan, gluten-free, and filled with whole grains for a healthy meal!
Disclaimer: this post is sponsored by Daiya. All views and advice on the products are my own. Thank you for supporting the brands that help keep the Choosing Chia blog running!
Alright, guys. Today we’re doing stuffed sweet potatoes. And not just any stuffed sweet potatoes, roasted stuffed sweet potatoes with chipotle quinoa.
If you’ve never made stuffed sweet potatoes before, I’m telling you they will change your life.
Seriously. Stuffed sweet potatoes have become a staple in my kitchen and I make them weekly for dinners now. They make for such a quick, easy, filling and healthy dinner.
I generally like to add beans, chickpeas or lentils to my stuffed sweet potato for some added protein, and then switch up with some grains, (like quinoa or brown rice) and healthy fats for a perfectly balanced plant-based meal.
This recipe for roasted stuffed sweet potatoes with chipotle quinoa is one of my favourite ways to eat sweet potatoes. The chipotle gives a bold smokey flavour, and pairs perfectly with Daiya’s new Cutting Board Collection Shreds.
If you’re not familiar with Daiya, they are the leading maker of cravable comfort foods, 100% plant-based and ideal for anyone who is dairy-intolerant or looking to adopt a more plant-based lifestyle. Daiya’s cheese is vegan, non-Gmo, and tastes just like dairy-based cheese. The line includes mozzarella style shreds, (which is what I used for this recipe) cheddar style and pepperjack style.
If you’re planning to be at Natural Products Expo West make sure to check out Daiya’s latest innovations at booth #1105 in Anaheim from March 9-11th!
Besides their awesome cheese, I also got to try some of their new products including their savoury burrito, meatless meat lover’s pizza and yogurt duets. (See photo below for the key-lime yogurt)
These products are made with all natural ingredients and are also gluten-free so they’re suitable for any diet. The key-lime crunch yogurt duet is my absolute favourite, (I’m a total nut for anything key-lime.)
Alright, back to the recipe!
These roasted stuffed sweet potatoes with chipotle quinoa are:
Loaded with protein
Filled with 100% plant-based cheesy goodness
After cooking the sweet potatoes, I love to pop them under the broiler for a minute before serving to really get the cheese melty and stringy on top.
These sweet potatoes also store well in the fridge and can be popped in the oven to reheat when you’re ready to eat them!Print
Roasted sweet potatoes loaded with quinoa, black beans and chipotle
- 4 sweet potatoes
- 1 tbsp avocado oil (or vegetable oil)
- 1/2 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup quinoa (cooked)
- 1/2 cup black beans
- 3 tbsp tomato paste
- 1/2 cup low sodium vegetable broth (or water works too)
- 2 tbsp chipotles in adobo, chopped
- 1 tsp chilli powder
- 1/2 tsp cumin powder
- salt & pepper to taste
- 1/2 cup Daiya vegan cheese
- 1 avocado
- 2 tbsp lime juice
- 1 large handful cilantro, chopped
- salt & pepper to taste
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
- Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
- While the potatoes cook, prepare the stuffing
- Heat the avocado oil in a non-stick pan on medium-high heat.
- Add the onions and let cook on medium heat for 4-5 minutes.
- Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
- Let cook until no liquid is remaining.
- Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
- Stuff the potatoes with the quinoa filling and top with vegan cheese.
- Place in the oven under the broiler for 1 minute, or back in the oven at 400 degrees for 2-3 minutes, until the cheese is melted.
- To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
- Scoop some guacamole on top of each potato to serve.
Save the scooped out potatoes to enjoy on the side, or use in another recipe (like this soup!)
Chipotle peppers in adobo can be a little spicy! If you’re sensitive to spicy food, start with 1 tbsp.
- Serving Size: 1/2 potato
- Calories: 215
- Sugar: 5g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
Keywords: sweet potato skins, vegan Mexican recipe, quinoa stuffed potato