MEXICAN QUINOA STUFFED SWEET POTATOES #VEGETARIAN #POTATOES
This formula for Mexican Quinoa Stuffed Sweet Potatoes is an astonishing method to pack in a huge amount of plant-based protein in a scrumptious, without gluten and basic supper!
I have for quite some time been fixated on sweet potatoes. They're one of those fixings that I have in my wash room each and every week and we never become ill of.
Some portion of what I adore about sweet potatoes is their adaptability. You can cook them a huge amount of various ways and they can be utilized in servings of mixed greens, bowls, as a side and that's only the tip of the iceberg.
Be that as it may, sweet potatoes in our home are generally not the superstar. They're there as a little something extra or a side. Up to this point. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.
For what reason are Sweet Potatoes Healthy?
It appears that everybody in the wellbeing scene raves about the dietary advantages of sweet potatoes. Yet, would they say they are really that sound? The short answer is YES!
Sweet potatoes are stuffed with a huge amount of nutrients and minerals and are what I would consider a "regular superfood" which means they're shoddy, they're supplement thick and they're only an inside and out hotshot.
INGREDIENTS
2 large sweet potatoes
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quinoa
1 cup canned black beans drained & rinsed
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Sea salt to taste
To garnish:
1 avocado mashed
Tahini
Hot sauce
Chopped cilantro
INSTRUCTIONS
- Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
- Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
- Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
- When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
For more detail: http://bit.ly/2YRjFIP
