Quinoa and Black Bean Stuffed Sweet Potatoes
If you're looking for an easy, vegetarian meal that's packed with flavor, our Quinoa and Black Bean Stuffed Sweet Potatoes are sure to satisfy. These satisfying spuds are filled with a hearty mixture of quinoa, black beans, and sautéed vegetables, and they're drizzled with a tangy lime-cilantro sauce. They're perfect for a quick weeknight dinner or a healthy lunch on the go.
The story of our Quinoa and Black Bean Stuffed Sweet Potatoes begins in the ancient Andes Mountains of South America, where the Incas cultivated quinoa as a staple crop. This nutritious grain was prized for its high protein content and its ability to thrive in harsh conditions. Centuries later, quinoa made its way to North America, where it has become a popular ingredient in health-conscious kitchens. Black beans, another ancient food with a rich history, originated in Mesoamerica and were a staple food for the Aztecs and Mayans. Today, black beans are enjoyed all over the world for their versatility and their high fiber content. Sweet potatoes, native to Central and South America, have a long history of cultivation and are prized for their sweet flavor and nutritional value. Our Quinoa and Black Bean Stuffed Sweet Potatoes combine the best of these three ancient ingredients to create a delicious and satisfying meal that's perfect for any occasion.
Quinoa and Black Bean Stuffed Sweet Potatoes Quinoa and Black Bean Stuffed Sweet Potatoes Quinoa and Black Bean Stuffed Sweet Potatoes Quinoa and Black Bean Stuffed Sweet Potatoes
Prep time: 15 | Cook time: 75 | Serves: 4
Ingredients
  • 2 large sweet potatoes
  • 1 cup cooked quinoa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Scrub sweet potatoes clean and prick with a fork.
  3. Bake sweet potatoes for 1 hour, or until tender.
  4. Meanwhile, combine quinoa, black beans, onion, bell pepper, cilantro, chili powder, and cumin in a large bowl.
  5. Once sweet potatoes are done baking, cut them in half lengthwise and scoop out the flesh, leaving a 1/4-inch border.
  6. Mash the sweet potato flesh and add it to the quinoa mixture.
  7. Spoon the quinoa mixture into the sweet potato skins.
  8. Bake for 15 minutes, or until heated through.
Why It Works
  • Quinoa is a complete protein, meaning it contains all nine essential amino acids. It's also a good source of fiber, iron, and magnesium.
  • Black beans are a good source of protein, fiber, and antioxidants. They're also low in fat and sodium.
  • Sweet potatoes are a good source of vitamins A, C, and B6. They're also a good source of fiber and potassium.
  • The combination of quinoa, black beans, and sweet potatoes creates a meal that's high in protein, fiber, and nutrients.