The weather in Minnesota has turned cool, and I’ve started searching for warm, rich, healthy meal options for this coming fall. I definitely found a good one! [PS – I do not call myself a professional food photographer, so don’t mind my awful iphone photos below!]
Quinoa Stuffed Sweet Potatoes
Gather the following ingredients:
- 4 medium sweet potatoes, scrubbed and rinsed the pierced several times with a fork
- 1 cup cooked quinoa
- 1 tbsp olive oil
- 1 cup chopped red onion
- 1 clove of minced garlic
- 1 can of black beans (drained)
- 1 can kernal corn (drained)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp Cayenne pepper
- 3 tbsp lime juice
- 3 tbsp chopped cilantro
- 1/2 c shredded Monterrey jack cheese
- optional: sour cream for serving
Method:
- Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated over until tended, about 40 minutes.
- Set cooked quinoa in in mixing bowl. Heat oil in a skillet over medium heat, once hot, add chopped onion and saute until tender. Add garlic after onion has cooked, and mix both in with cooked quinoa.
- Add corn, bean, cumin, paprika, coriander, cayenne, and lime juice. Mix in chopped cilantro and season with salt and pepper.
- Once potatoes are tender, cut in half, and scoop out some of potato flesh to create a bowl shape, while leaving about 1/3 inch of sweet potato intact, [keeping the flesh for later use of yours, or go ahead and have yourself a little snack.. wink, wink].
- Fill sweet potatoes with quinoa mix and sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted.
- Sprinkle with cilantro and serve with a side of sour cream. ENJOY!
