These Quinoa And Black Bean Stuffed Sweet Potatoes are a simple, healthy, and delicious dinner option that will leave your tummy full and happy. Read on, or jump straight to the recipe HERE.
People often ask me how I stay inspired to create new dishes. The truth is, most of the time I have too much inspiration. I have way too many ideas for recipes to possibly make them all, and with so many ideas, some end up getting pushed to the backburner or forgotten entirely.
This is one of those recipe, except for that last part — I never forgot about it. It’s been tumbling around the back of my mind for months now, but when it kept nagging at me, I knew I had to do something about it.
It’s like my subconscious knew it was going to be this delicious. The sweetness of the potato with the savory, slightly spicy quinoa, black beans, and corn inside — someone shut me up and hand me a fork!
Funny story, when I started working on the recipes for 31 Days Of Healthy Recipes, I tried to be really smart about how I planned them out. For instance, making a bunch of sweet potato recipes all at once to reduce the number of shopping trips I needed to make.
Well, there are only a handful of foods my sweet husband truly does not like, and sweet potato is one of them. Somehow, this little piece of information slipped my mind. When he came home from work to a house smelling of delicious meals I’d been making all day and asked what was for dinner, he just stared at me. Sweet potato, sweet potato, sweet potato.
That poor man. What kind of wife am I?!
(The kind who loves sweet potato and doesn’t mind having more to herself, that’s what!)
Don’t worry, though. No husbands were starved in the making of this recipe.
- 4 medium sweet potatoes
- 2 TBSP olive oil, divided
- ½ small yellow onion, diced
- 2 cloves garlic, minced
- ¼ tsp. cumin
- ¼ tsp. chili powder
- ¼ tsp. paprika (sweet if you want it mild, sharp if you like a little more heat)
- ¼ tsp. kosher salt
- ½ cup quinoa
- 1 cup water (or low sodium vegetable stock)
- 1½ cups cooked black beans (homemade, or one 15 oz. can, drained and rinsed)
- 1 cup sweet corn (fresh, frozen and thawed, or canned and drained)
- ¼-1/2 cup fresh cilantro, chopped
- pico de gallo, salsa, hot sauce, sour cream (or vegan alternative), lime wedges, crumbled queso fresco (or vegan alternative)... to taste
- Preheat oven to 350 degrees F, and thoroughly wash and dry the sweet potatoes. Rub the potatoes lightly with 1 TBSP olive oil, and sprinkle with salt.
- Place the potatoes on a baking sheet (line with foil or parchment for easier clean-up) and bake for about 45-60 minutes, or until the potatoes are tender all the way through.
- While the potatoes bake, saute the onion in the remaining TBSP oil over medium-high heat, until the onions begin to soften and turn translucent. Add the garlic, spices, and salt, and cook for another 1-2 minutes.
- Add the quinoa and water (or veggie stock) and bring to a simmer. Cover, and reduce heat to low. Let cook for 15-20 minutes, or until the water has been absorbed and the quinoa is tender. (If the quinoa is still a little wet, remove the lid and cook for another couple minutes.)
- Add the black beans, corn, and cilantro. Taste, and adjust seasoning with more salt and pepper if needed.
- When the potatoes are done, remove them from the oven and cut a slit down the middle of each, being careful not to cut all the way through. Squeeze the ends of the potato (you can use a pair of tongs or a couple of spoons) to open the slit. Divide the filling evenly among the potatoes. (Depending on the size of your potatoes, you may have more filling than you need. Extra filling can be stored in the fridge for up to a week, and goes great in salads, with an egg on top, or eaten as-is with a little hot sauce.)
- If the filling or potatoes have cooled down, return them to the oven for another 5-10 minutes before serving.
- Serve as is, or with whatever toppings you like. I chose fresh pico de gallo, extra cilantro, crumbled queso fresco, and a squeeze of lime.