Quinoa Stuffed Sweet Potatoes


2 large sweet potatoes

1 tablespoon olive oil

1/4 cup chopped red onion

1/4 cup chopped capsicum

1/2 cup frozen corn

1/2 cup cooked quinoa

1 cup canned black beans drained, rinsed

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Sea salt to taste

To Garnish:

1 avocado mashed


Chopped coriander


1 - Preheat the oven to 400ºF.

2 - Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.

3 - Meanwhile, heat the oil in a large skillet.

4 - Add the onion and capsicum and sauté until tender, about 5 minutes.

5 - Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.

6 - When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes.

7 - Slice in half and place each half on a plate.

8 - Top with quinoa mixture, avocado and a drizzle of both tahini.

9 - Finish with a sprinkle of coriander and enjoy!

Note: Add shredded chicken for extra protein.

Per serve (based on one potato each) Cals: 268 Protein: 6g

Fat: 12g Carbs: 36g

41 views0 comments

© 2019 by The Tribe - Strength Through Movement