Sweet potatoes are a versatile and nutrient-rich base for a variety of flavorful fillings. This Southwest stuffed sweet potato recipe combines hearty quinoa, protein-packed black beans, and a medley of vibrant vegetables and spices for a satisfying and delicious meal. Perfect for a weeknight dinner or meal prep, these stuffed sweet potatoes are sure to become a well-balanced favorite!
Southwest Stuffed Sweet Potatoes
Stuffed sweet potatoes full of southwest flavors
Ingredients
- 4 large Sweet Potatoes
- 1 cup Organic quinoa cooked
- 15 oz Organic black beans (one can)
- 1 small Red bell pepper diced
- 1 small Red onion diced
- 4 cloves of Garlic minced
- 1 small Jalapeno diced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt
- 1/4 cup Cheese shreds of your choice
- 1 Avocado diced
- 1/2 cup Cilantro chopped
- 3 Scallions/green onions thinly sliced
- 3 tbsp Organic salsa for topping
- 1 Lime juiced
Instructions
Sweet Potato Prep
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes. Poke several holes in each sweet potato with a fork.
- Place the sweet potatoes on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Once done, let them cool slightly before slicing them open lengthwise and fluffing the insides with a fork.
Quinoa Prep
- While the sweet potatoes are baking, cook the quinoa. In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
- Fluff the quinoa with a fork and set aside.
Filling Prep
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the diced red onion, red bell pepper, and jalapeno. Sauté for 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the cooked quinoa, black beans, ground cumin, chili powder, black pepper, and sea salt. Cook for another 3-5 minutes, stirring occasionally, until everything is well combined and heated through.
Stuff The Sweet Potatoes
- Spoon the quinoa and black bean mixture into the prepared sweet potatoes, dividing the filling evenly among them.
- Sprinkle the cheese shreds on top of each stuffed sweet potato.
- Return the stuffed sweet potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Remove the stuffed sweet potatoes from the oven and let them cool for a few minutes.
- Top each stuffed sweet potato with diced avocado, fresh cilantro, sliced scallions, a spoonful of salsa, and a squeeze of lime juice.
- Serve immediately and enjoy!
These Southwest stuffed sweet potatoes are a delicious and nutritious meal that can be easily customized to suit your taste. Feel free to add or substitute ingredients based on what you have on hand and enjoy!
