Mexican Quinoa Loaded Sweet Potatoes

Mexican Quinoa Loaded Sweet Potatoes
with black beans, guacamole, and tahini

 

(Optional, skip quinoa and add ground turkey/beef)

IMG_3931.jpg
 

Ingredients

  • 3 large sweet potatoes, or double up and have them in the fridge cooked all week for smoothies, salads, and snacks!

  • 2 tablespoon olive oil

  • 1 diced red onion

  • 1 red or yellow bell pepper, diced

  • 1 cup organic shucked fresh corn (I use corn in this recipe when it’s in season, its optional)

  • 1 cup cooked quinoa (I cook mine in bone broth)

  • 1 can organic black beans drained & rinsed

  • 2 jalapeños, small diced

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon smoked paprika

  • pinch of cayenne

  • Salt and pepper to taste

Garnish:

  • Homemade guac

  • Organic sour cream, grass-fed greek yogurt, or tahini

  • Fresh salsa

  • Shredded cheese or cashew cheese

  • Fresh cilantro

Directions

  • Preheat oven to 400, wash the sweet potatoes, poke a few holes with a fork, bake for 40 minutes

  • While the potatoes cook, heat olive oil in a skillet and sauté onions, then garlic, then diced peppers and jalapeño

  • Add any extra veggies you have in the fridge that need to be used (herbs, kale, greens, root veggies all go great)

  • Sauté until tender 7-8 minutes, add the fresh corn, quinoa, black beans, and cook 5 minutes

  • Add the spices, season with salt and pepper

  • let it simmer 5-10 minutes

  • When sweet potatoes are tender, remove from oven and let them cool for a few minutes.

  • Slice them in half, and stuff with the goodies! Top with any desired taco/fajita toppings. I love fresh cilantro, pickled onions/jalapeños!

  • Enjoy!

Francesca Barone