Mexican Quinoa Stuffed Sweet Potatoes #potato #salad #vegan #breakfast #easy

This formula for Mexican Quinoa Stuffed Sweet Potatoes is an astonishing method to pack in a huge amount of plant-based protein in a scrumptious, sans gluten and basic supper!

I have for quite some time been fixated on sweet potatoes. They're one of those fixings that I have in my storeroom each and every week and we never become ill of.

Some portion of what I cherish about sweet potatoes is their adaptability. You can cook them a huge amount of various ways and they can be utilized in servings of mixed greens, bowls, as a side and the sky is the limit from there.

Yet, sweet potatoes in our home are normally not the superstar. They're there as a little something extra or a side. As of not long ago. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.

It appears that everybody in the wellbeing scene raves about the wholesome advantages of sweet potatoes. Be that as it may, would they say they are really that solid? The short answer is YES!

Sweet potatoes are stuffed with a huge amount of nutrients and minerals and are what I would consider an "ordinary superfood" which means they're shoddy, they're supplement thick and they're only an inside and out genius.

Also try our recipe : Oven Roasted Large Melting Potatoes #vegetarian #easy #roasted #recipes #food

Ingredients :

2 large sweet potatoes
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quinoa
1 cup canned black beans drained & rinsed
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Sea salt to taste

Instructions :

Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Source : bit.ly/2LO8o61