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!

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Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

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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

Instructions

  1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Recipe Source: Cooking Classy

70 comments

  • 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

  • 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

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

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

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

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

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