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Mexican Stuffed Sweet Potatoes

Vegan I Gluten Free

Serves: 4 Time: 1 hour

4 medium sweet potatoes 1 tbsp. coconut oil 1/2 yellow onion, chopped

2 cloves garlic, minced 1 cup quinoa 2 cups vegetable broth 1 (16 ounce) can black beans, rinsed and drained 1/2 cup frozen organic corn 1 zucchini, cut into 1/2 moons 4 large handfuls spinach, wilted 2 tsp. cumin 1 tsp. chili powder 1/2 tsp. oregano 1/4 tsp. cayenne pepper 1/4 tsp. salt

Toppings: 1 cup organic salsa 1 avocado, sliced, garnish

1/4 cup fresh cilantro, garnish 4 tbsp. tahini, garnish Preheat the oven to 420 degrees. Wash and pat dry the potatoes. Using a fork make small holes on all sides of the potato. Rub the potatoes with coconut oil and season with a couple pinches salt and pepper. Wrap in tin foil and place in the oven for 40-60 minutes or until a fork can easily pass through the entire potato. In a medium saucepan heat 1 tsp. of olive oil over medium-high heat. Add the yellow onion and garlic and sauté 3-5 minutes or until transparent. Add the quinoa and mix, stirring frequently for 2 minutes. Add the vegetable broth and bring to a boil. Turn the heat to low and cover, simmer for 15-18 minutes or until the liquid is absorbed. Set aside. In a medium/large skillet heat 1 tsp. olive oil over medium-high heat. Add the zucchini and sauté 3-5 minutes, until tender. Add the black beans, corn, spinach and spices. Stir frequently until spinach is wilted and corn is warmed through. Reduce the heat to low and stir in the cooked quinoa. Cut the potatoes open lengthways (about 3/4 of the way deep) and using your fork create a divide. Evenly distribute the quinoa & vegetable mixture among the potatoes. Top with salsa, avocado, cilantro and tahini. Enjoy! Leftovers can be stored in the fridge 3-5 days. Health tip: Sweet potatoes provide vitamins, minerals and fiber to ones diet. They contain beta-carotene, a powerful antioxidant, known to boost immunity, improve eye health and enhance skin. Sweet potatoes help curb appetite and stabilize blood sugar.

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