Southwest Quinoa And Black Bean Stuffed Sweet Potatoes
Recipe type: vegetarian (easily made vegan), gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the sweet potatoes:
  • 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
For serving:
  • pico de gallo, salsa, hot sauce, sour cream (or vegan alternative), lime wedges, crumbled queso fresco (or vegan alternative)... to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Add the black beans, corn, and cilantro. Taste, and adjust seasoning with more salt and pepper if needed.
  6. 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.)
  7. If the filling or potatoes have cooled down, return them to the oven for another 5-10 minutes before serving.
  8. 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.
Recipe by Will Cook For Friends at