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–+ servings

Mexican Quinoa Sweet Potatoes

It’s Cinco de Mayo time; the perfect opportunity to share a fun and simple fiesta recipe! This plant-based meal is bursting with nutritious goodness and super versatile as well.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 314 kcal

Ingredients
  

  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • 1/4 cup chopped red onion (optional)
  • 1/4 cup chopped bell pepper
  • 1/2 cup canned corn (no-salt added)
  • 1/2 cup cooked quinoa
  • 1 cup canned black beans (drained)
  • 1 tbsp chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika

Garnish:

  • 1 avocado (mashed)
  • tahini (or dressing of choice)
  • hot sauce (optional)
  • chopped cilantro

Instructions
 

  • Preheat oven to 400 degrees.
  • Brush a sheetpan with olive oil. Prick sweet potatoes with a fork and slice in half lengthwise.
  • Brush sweet potato flesh with oil. Position the sweet potatoes face down on the pan and place in the oven. Cook for 25-35 minutes.
  • While the sweet potatoes are cooking, prepare quinoa according to package instructions.
  • After quinoa is prepared heat the oil in a large skillet. Add the onion and pepper and sauté until tender, about 5 minutes.
  • Add corn, cooked quinoa, black beans, and spices; cook 2-3 more minutes.
  • Remove cooked sweet potatoes from pan; top with quinoa mixture, avocado and a drizzle of tahini or dressing of choice and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Nutrition

Calories: 314kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 1gCholesterol: 0.2mgSodium: 653mgFiber: 11gSugar: 6gIron: 4mg
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