Stuffed Sweet Potatoes brimming with corn, black beans, nutritious quinoa and finished with cheese!
A healthy flavorful lunch or dinner recipe that’s packed with nutritious ingredients. A vegetarian recipe everyone will love! Sweet potatoes are baked then stuffed with seasoned quinoa, corn and veggies then finished with cheese.
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!
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A healthy flavorful lunch or dinner recipe that's packed with nutritious ingredients. A vegetarian recipe everyone will love! Sweet potatoes are baked then stuffed with seasoned quinoa, corn and veggies then finished with cheese.
- 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 (14.5 oz) can 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
- 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.