Honey-Lime Quinoa Stuffed Sweet Potatoes

10.09.2013

Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

Did anyone try my honey-lime tacos last week? If you didn’t here’s another chance to get all those amazing flavors but in stuffed sweet potato + quinoa form. It really doesn’t get much healthier or tastier than this. These stuffed sweet potatoes are awesome! My entire family loved them, yes kids and meat loving husband included. If you are going to omit meat you’ve got to make up for it flavor-wise right? These vitamin and nutrient packed sweet potatoes are full of the perfect blend of flavors. I mean really, isn’t the honey and lime combination good on almost anything? I love how the honey-lime enhances the sweetness of the potatoes without being overbearingly sweet thanks to the tart and tang of the lime.

Healthy food doesn’t have to be boring. It just needs to be well seasoned with the right fusion of spices and topped with a little bit of cheese. As long as there’s a small amount of cheese on it I could eat just about anything. We could hardly call these stuffed potatoes if they weren’t topped with cheese.

Try this delicious, seasonal twist on stuffed potatoes and you’ll likely begin to find it much easier to eat a vegetarian meal once in a while. Enjoy!

Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

Honey-Lime Quinoa Stuffed Sweet Potatoes

Yield: 8 servings

Ingredients

  • 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
  • 1 cup uncooked quinoa
  • 1 3/4 cup low-sodium chicken broth or vegetable broth
  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 clove garlic
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups grilled or frozen corn
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/8 tsp caynenne pepper
  • 3 1/2 Tbsp fresh lime juice
  • 3 1/2 Tbsp honey
  • Salt and freshly ground black pepper
  • 3 Tbsp chopped cilantro, plus more for garnish
  • 2 oz shredded Monterey Jack cheese (1/2 cup)
  • Sour cream for serving, optional

Directions

  • 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 broth 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, 3 Tbsp 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 garnished with cilantro and sour cream if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/10/honey-lime-quinoa-stuffed-sweet-potatoes/

49 comments

  • Becca @ Crumbs: Everything about this sounds nutritious and incredible yummy! I have bookmarked it =) October 10, 2013 at 12:09am Reply

  • Katrina @ Warm Vanilla Sugar: I could seriously eat this for every meal. YUM!! October 10, 2013 at 2:34am Reply

  • Susan: This sounds absolutely divine! I think it’s something I could get my carnivorous husband to eat – after all, he’s been eating and loving lentil enchiladas. I think I’ll try it as a lunch dish, and perhaps use sheep’s milk feta in place of the Monterey Jack. Thank you for such a great idea. October 10, 2013 at 2:25pm Reply

    • Jaclyn: I’ve never tried sheep’s milk feta but it’s sounds delicious! Feta is one of my favorites and I was actually considering topping these with it. I hope you make these and love them Susan! October 10, 2013 at 4:22pm Reply

      • Susan: I made this for lunch today, and we really enjoyed it. Instead of stuffing the sweet potatoes I cut them up and put the whole thing in a casserole dish, topping it with the sheep’s milk feta. Delicious!! The feta doesn’t melt, but rather gets a touch browned on the edges. It is milder and less salty than cow’s milk feta, and goes really nicely with this dish. I also just put it in the oven at 400º for a while instead of using the broiler. This dish will definitely be a regular on my menu rotation. It is a nice change of pace from all the meat stuff we eat. (I also love it that my prediction about my husband liking it was right… He is actually getting to where he is more enthusiastic about my experiments.) :-) November 6, 2013 at 5:03pm Reply

        • Jaclyn: Thanks for the tips Susan, sounds delicious! November 16, 2013 at 9:27pm Reply

  • Laura @ Lauras Baking Talent: These look great :) October 10, 2013 at 2:39pm Reply

  • sally @ sallys baking addiction: I love everything about these stuffed potatoes, Jaclyn. The corn, black beans, quinoa, lime, everything. Making me hungry for more dinner. :) October 10, 2013 at 5:57pm Reply

  • Jessica @ A Kitchen Addiction: I love stuffed sweet potatoes and the flavors in these are incredible! October 11, 2013 at 7:41am Reply

  • Jennifer: I made these tonight, and my husband and I both thought they were wonderful! October 11, 2013 at 4:49pm Reply

    • Jaclyn: I’m so happy to hear you and your husband liked these Jennifer! Thanks for leaving a comment! October 11, 2013 at 7:12pm Reply

  • Anne: How many servings does this recipe give? October 13, 2013 at 2:20pm Reply

    • Jaclyn: Sorry, added above :) October 17, 2013 at 8:48am Reply

  • Josie: I love everything about these. I’ve been obsessing over several variations of stuffed sweet potatoes, but this combo is really standing out for me. Lovely! October 13, 2013 at 6:52pm Reply

  • Megan L.: Are the 3 T of cilantro just for garnish or do you mix it into the quinoa mixture? Also, I’m wondering if these could be frozen and then baked? Or if it’s better to freeze the quinoa mixture and then stuff the potatoes at a later time and bake them? We wouldn’t be able to eat 8 of these, so I’m trying to figure out the best way to preserve the extras? I thought about halving the recipe, but it’d be nice not to have a half used can of black beans leftover. October 14, 2013 at 12:12am Reply

    • Jaclyn: I’d maybe freeze half of the filling. And sorry, I’ve added the cilantro to the directions – thanks for pointing that out! October 23, 2013 at 7:38am Reply

  • angela @ another bite please: oh gosh I am loving the sound of these…have never stuffed a sweet potatoe like this before…and all these ingredients i love!!! October 15, 2013 at 12:02pm Reply

  • Sharon: Made these tonight and OMGosh! We loved them. I have to confess tho, DH is a meat eater so I backed out half of the Quinoa and added some ground turkey as well. It was absolutely wonderful! We had this with a green salad. Definitely a keeper for us! Thanks for sharing. :) October 16, 2013 at 10:28pm Reply

    • Jaclyn: I’m so glad you loved these Sharon! The turkey addition sounds delish! October 17, 2013 at 5:12am Reply

  • Megan L.: I thought I had commented, but now I don’t see my comment here. We would only eat 3 or 4 of these for a meal, and I’d like to utilize the leftovers for later meals. Any ideas? I am wondering if you have tried freezing these, or if you think these would freeze well? Or perhaps I could freeze half the stuffing and then defrost it when I need it and bake 2 sweet potatoes at that time? October 17, 2013 at 9:39am Reply

    • Jaclyn: I haven’t tried freezing it yet, but yes I’d probably freeze the filling then thaw and add it to freshly baked sweet potatoes. Hope that helps! October 17, 2013 at 5:12pm Reply

  • Sonia: What a unique way to use sweet potatoes and quinoa. These are just bursting with flavor and nutrients. Just pinned! October 19, 2013 at 9:33am Reply

    • Jaclyn: Thanks for sharing Sonia! October 19, 2013 at 10:35am Reply

  • Janet: To be honest, I’ve never tried quinoa before, but with it’s healthful qualities, and hopefully flavor, I’ve decided to give it a go. Unfortunately, I lack most of the ingredients right now, so I’ll have to wait for some grocery money! I’ll let you know how it goes! :) October 23, 2013 at 12:17pm Reply

  • Erin @ Strawberry Mommycakes: I made this last night and it was so so good! My husband usually isn’t a fan of food without meat and I was worried that he wouldn’t like it, but he LOVED it! October 24, 2013 at 7:38am Reply

    • Jaclyn: I’m in the same boat, when I tell my husband it’s a vegetarian meal he’s always so skeptical. I’m glad you both enjoyed these! Thanks for your comment Erin! October 27, 2013 at 10:26am Reply

  • Chicken Fajita Stuffed Sweet Potatoes with Jalapeño Blue Cheese Dressing: […] of wonderful things.  Not just marshmallows and brown sugar and pecans.  I saw these Honey-Lime Quinoa Stuffed Sweet Potatoes over at my friend Jaclyn’s site last week and knew I had to stuff some sweet potatoes […] October 25, 2013 at 6:59am Reply

  • Jane: These are AMAZING! I was not convinced when I was making it but when it was finished it was so good! I served with avocado and some greek yoghurt! It made lots of stuffing as well which I froze and am going to use again tonight with some freshly roasted sweet potatoes! Cant wait! October 28, 2013 at 10:53pm Reply

    • Jaclyn: I’m so glad you think these are amazing Jane! Thanks for taking the time to leave a comment!! November 3, 2013 at 6:49pm Reply

  • Elizabeth: A new favorite in our family! Great Recipe :) October 31, 2013 at 9:39am Reply

    • Jaclyn: So happy to hear that! Thanks for your comment Elizabeth! October 31, 2013 at 1:45pm Reply

  • Mel: Just made these and they were amazing!! My sweet potatoes were pretty big and they took longer to roast. Great flavor and texture combo! December 6, 2013 at 11:54pm Reply

    • Jaclyn: I’m glad you enjoyed them Mel! Thanks for leaving a comment! December 7, 2013 at 10:16pm Reply

  • Jen: Hi. I’m excited to make these, but I’m struggling with what to accompany them with besides a salad…. Help?! Please!

    Love all your dishes btw, you save me weekly! January 5, 2014 at 3:02pm Reply

    • Jaclyn: I think a light soup would be good – it is kind of a tough one because it already has veggies. I’m so glad you’ve enjoyed my site Jen :)! January 16, 2014 at 9:04pm Reply

  • Shelly: I made this tonight for dinner and it was amazing. Both my husband and 3 year old loved it. Unfortunately it isn’t easy finding black beans at our local supermarket here in Australia so I didn’t include it but will try and find them for the next time I make this as I imagine it will make it even more delicious. January 9, 2014 at 4:57am Reply

    • Jaclyn: I’m so glad you liked it Shelly and yes I hope you are able to find black beans :). Thanks for your comment! January 20, 2014 at 2:32pm Reply

    • hayley: I love in France where it is impossible to find black beans, I used I kidney beans instead and it was delish! Love this receipe, so flavoursome and yummy! February 15, 2014 at 12:42pm Reply

      • Jaclyn: I’d love to visit your country someday :). I’m glad you liked this recipe Hayley! February 25, 2014 at 11:14pm Reply

  • Alyssa: I love the taste of the stuffing, but found it very hard to scoop out the potatoes without ripping the skin. February 2, 2014 at 5:18pm Reply

    • Jaclyn: You may want to let them cool a little first next time, also it helps to leave some of the potato rather than scooping it all out. February 2, 2014 at 6:49pm Reply

  • Amber: Do you think these would reheat well? My husband recently ended up on an afternoon/night shift and I’ve been trying to come up with things to make for my dinner that he can have the following day for his dinner (reheated in a microwave…).

    What do you think? February 19, 2014 at 2:29pm Reply

    • Jaclyn: I had one for lunch the next day and thought it was still delicious, so hopefully you like them like that too :). February 25, 2014 at 11:23pm Reply

  • Amanda: Do you have an actual calorie count on on potato or half a potato ? February 28, 2014 at 10:03pm Reply

    • Jaclyn: Sorry, I don’t but you can find it on sites like myfitnesspal.com March 11, 2014 at 8:04pm Reply

  • Susan: I am totally in love with sweet potatoes this looks delicious i am going to try this :) April 20, 2014 at 5:12pm Reply

  • Scott: I made this last weekend for my brother/sister in-law and we all loved it. They are vegetarian and I often have difficulty finding vegetarian recipes I WANT to try to make, but as soon as I saw this I knew I had to give it a go.

    Worked really well, and tasted amazing. I accidentally left the sweet potatoes in the oven for about 10 minutes longer than the recipe stated and if anything it probably made it even better. I used metric cups instead of US cups which may led to the recipe being slightly more liquid than I expected. I’ll have to remember that for next time.

    Made it again today for just myself and had it on the side with some grilled prawns marinated in lime juice, sweet chilli sauce, sambal oelek (Indonesian chilli paste, very commonly found where I’m from) and soy sauce and the combination worked amazingly well.

    This has definitely become a favourite :)

    Cheers!!! June 13, 2014 at 9:20pm Reply

    • Jaclyn: So great to hear Scott! June 19, 2014 at 11:39pm Reply

  • Quinoa Stuffed Sweet Potatoes | Lizzie And Jane: […] I made these one night for dinner this week as a healthy vegetarian meal and I have to tell you that they were delicious! They’re not ingredients that I always have in my kitchen (you’ll see that because I decided to make them at the last minute, I actually had to leave some of the ingredients out) and also not foods that we typically eat (Joe doesn’t particularly like sweet potatoes or quinoa) but they certainly were a really good combination of flavors! I think the cilantro and lime juice would add so much more, too! recipe adapted from Cooking Classy […] June 27, 2014 at 4:55am Reply

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