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
1 avocado mashed
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