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.
Do you have a favorite sweet potato recipe? Do tell in the comments below!
- 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.
I, like your husband, do not like sweet potato. And it makes me sad because I WANT to like sweet potato everything. I’m hoping that it will eventually grow on me (exposure therapy?), because this recipe looks incredible.
At least you recognize this as an issue and are working on it. We can still be friends. ;)
Awww that’s funny! My hubs loves almost EVERYTHING too.. except chicken of all things!! Men are funny. But these potatoes look amazing!
Haha, wow, I’ve never heard of someone not liking chicken! My husband is sweet and will always taste what I’ve made, even if it has sweet potato in it. Then he says “I said I didn’t like sweet potato, not that I make sense!”
Haha aww your poor hubby, what a pity he doesn’t like sweet potato! I would love one of these right now, especially with that colourful stuffing (plus anything with black bean wins my vote!).
Thanks Laura! Part of me does feel sorry for him, but then again… more sweet potato for me!
What a gorgeous satisfying healthy meal! I understand what you mean about too much inspiration! the trick is turning it into recipes isn’t it!
Exaaaactly. There’s just not enough time in the day for all the ideas I want to make happen!
This looks awesome!! LOVE it.
Thanks Swayam.
Looks simply divine and such a great weeknight meal! I am lucky too my son and husband are easy going and eat everything I experiment with!
Thanks Meeta! My husband is really sweet about it, and he always tastes what I make even if it contains sweet potato. He wasn’t a super adventurous eater before I met him, but he’s been a willing test subject and has expanded his pallet tremendously. Still working away at the whole sweet potato thing, but it seems like he has a real aversion, not just a little dislike. Oh well… more sweet potato for me!
Any chance you have the nutrition info for this?
How many carbs are in one sweet potato bowl?
How many calories?