The kids and hubs gobbled them up! :)
They really weren't super hard to make...
I can't find pic of them right out of the oven...
Qunioa Stuffed Sweet Potatoes
As many sweet potatoes as you need, I used 10 and had enough filling for all of them, with a bit leftover.
- 2 cup uncooked quinoa
- 2 1/2- 2 3/4 cup water
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 5 cloves garlic
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 2 tsp ground cumin
- 1 tsp ground paprika
- 3 1/2 Tbsp fresh lime juice
- 3 1/2 Tbsp honey
- Salt and freshly ground black pepper
- 1 bunch, or half a bunch of chopped cilantro
- 2 oz shredded Monterey Jack cheese (1/2 cup)
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
- Meanwhile, in a medium saucepan, bring quinoa and water to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
- Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, chopped cilantro and toss mixture. Season with salt and pepper to taste.
- Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm.
Let me know if you try this and if you like it! It really is easy to make!
You can use your mashed sweet potatoes with the leftover filling and mix it all together for lunch the next day! :)
Enjoy!
