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roasted stuffed sweet potatoes with chipotle quinoa

Roasted stuffed sweet potatoes with chipotle quinoa

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1.25 hours
  • Yield: 4 big servings or 8 small 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican

Description

Roasted sweet potatoes loaded with quinoa, black beans and chipotle


Scale

Ingredients

  • 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

Quick guacamole 

  • 1 avocado
  • 2 tbsp lime juice
  • 1 large handful cilantro, chopped
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  2. Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
  3. While the potatoes cook, prepare the stuffing
  4. Heat the avocado oil in a non-stick pan on medium-high heat.
  5. Add the onions and let cook on medium heat for 4-5 minutes.
  6. Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
  7. Let cook until no liquid is remaining.
  8. 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)
  9. Stuff the potatoes with the quinoa filling and top with vegan cheese.
  10. 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.
  11. To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
  12. Scoop some guacamole on top of each potato to serve.

Notes

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.


Nutrition

  • Serving Size: 1 potato
  • Calories: 250
  • Sugar: 5g
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 8g

Keywords: sweet potato skins, vegan Mexican recipe, quinoa stuffed potato