Stuffed Sweet Potatoes {Honey Lime Quinoa}

October 9, 2013

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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.

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.

Honey-Lime Quinoa Stuffed Sweet Potatoes | Cooking Classy

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

Stuffed Sweet Potatoes {Honey Lime Quinoa}

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.
Servings: 8
Prep20 minutes
Cook45 minutes
Ready in: 1 hour 5 minutes

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 (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

Instructions

  • 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.
Nutrition Facts
Stuffed Sweet Potatoes {Honey Lime Quinoa}
Amount Per Serving
Calories 317 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 135mg6%
Potassium 752mg21%
Carbohydrates 59g20%
Fiber 7g29%
Sugar 16g18%
Protein 9g18%
Vitamin A 20312IU406%
Vitamin C 9mg11%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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72 Comments

  • Nicole

    So good!! I love the mixture of the Mexican flavors with the sweetness of the honey. I ended up baking my sweet potatoes for twice as long as the recipe says (mine were kind of big), but it all turned out fantastic. I used my leftover sweet potatoes and mixed it with the extra filling that didn’t get used and I’m going to eat it as leftovers topped with the monterey jack cheese. Thanks for such an awesome recipe!

  • Nicole

    So good!! I had to bake my sweet potatoes about twice as long since they were rather big, but it ended up so fantastic. I love the mixture of Mexican flavors with the sweetness of the honey. I had some of the stuffing mix leftover, and I added my leftover sweet potato (the scooped out stuff) to it and I will eat it as leftovers topped with the monterey jack cheese. Thanks for this awesome recipe!

  • Kirri

    I just made this for lunch… They are delicious!
    I only had one little sweet potato so I used a mixture of sweet potatoes and potatoes! I also added some baby spinach and extra cumin (I LOVE Cumin).
    Great recipe, thanks!

  • Newcook

    Turned very tasty. Thanks for the recipe. However, I would like to note I had to bake potato for an hour and it still didn’t cook properly. May be do it in foil?

    • Jaclyn

      Jaclyn Bell

      If you mean that it wasn’t fully cooked by an hour it may just be that you used much larger potatoes than I did? But I’m not sure that baking them in foil would reduce the baking time by any but it may keep them more moist if that’s what you are looking for. Glad you liked them though!

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  • Lynette

    THESE WERE AMAZINGLY DELICIOUS!!!! :D Sorry ’bout that – but seriously, what a fantastic dish. We are exploring the world of gluten free and going far more heavy on veggies than before, and this was a very pleasant surprise. Best quinoa dish I’ve ever had! Thank you so much for sharing.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked them Lynette! Thanks for letting me know!

  • Jessica

    Made these last night and it’s my favorite dinner I’ve ever made!!! I used a microwave brown rice blend with lentils and quinoa and it was all just incredible! This a must in my home for dinner from now on!