Cheesy Quinoa Stuffed Sweet Potato Recipe

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Recipes.net Team
Recipes.net Team July 14, 2020
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Indulge in this surprisingly healthy main course by stuffing sweet potatoes with nutritious quinoa. Replacing meat with black beans topped with cheese, this dish is great for everyone to enjoy!

How To Make Cheesy Quinoa Stuffed Sweet Potato

  • 3 sweet potatoes
  • 1 can black beans (drained)
  • ½ cup quinoa (cooked)
  • 1 tbsp. oil
  • ½ onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp. cumin
  • ⅓ tsp. red pepper
  • ¼ cup Greek yogurt
  • 1 tsp. salt
  • ¼ cup chives (chopped)
  • 1 cup cheddar cheese (shredded)

Baking the potatoes:

  1. Preheat oven to 350 degrees.

  2. In a baking sheet, arrange unpeeled sweet potatoes and bake for about 45 minutes. Once done, remove and let cool.

  3. Cut the baked sweet potatoes in half. Scoop out the contents, leaving skins whole as they were. Set the skins aside to assemble later.

To make the filling:

  1. Combine scooped out sweet potatoes with yogurt and salt.

  2. Heat oil in a skillet. Saute onions until translucent. Add garlic, cumin, and red pepper and cook for an additional 1 minute. Transfer in a bowl and set aside.

  3. In a bowl, combine black beans and quinoa.

  4. In a bigger bowl, combine all prepared mixture. Add chives. Season with salt and pepper to taste.

Assemble:

  1. Spoon fillings into potato skins and top with cheddar.

  2. Broil in oven for an additional 5 minutes. Serve warm.

How To Make Cheesy Quinoa Stuffed Sweet Potato

0 from 0 votes
Prep: 10 mins
Cook: 1 hr 25 mins
Total: 1 hr 35 mins
Serves:
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Ingredients

  • 3 sweet potatoes
  • 1 can black beans, drained
  • ½ cup quinoa, cooked
  • 1 tbsp. oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. cumin
  • tsp. red pepper
  • ¼ cup Greek yogurt
  • 1 tsp. salt
  • ¼ cup chives, chopped
  • 1 cup cheddar cheese, shredded

Instructions

Baking the potatoes:

  1. Preheat oven to 350 degrees.

  2. In a baking sheet, arrange unpeeled sweet potatoes and bake for about 45 minutes. Once done, remove and let cool.

  3. Cut the baked sweet potatoes in half. Scoop out the contents, leaving skins whole as they were. Set the skins aside to assemble later.

To make the filling:

  1. Combine scooped out sweet potatoes with yogurt and salt.

  2. Heat oil in a skillet. Saute onions until translucent. Add garlic, cumin, and red pepper and cook for an additional 1 minute. Transfer in a bowl and set aside.

  3. In a bowl, combine black beans and quinoa.

  4. In a bigger bowl, combine all prepared mixture. Add chives. Season with salt and pepper to taste.

Assemble:

  1. Spoon fillings into potato skins and top with cheddar.

  2. Broil in oven for an additional 5 minutes. Serve warm.

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Nutrition

  • Calcium: 208mg
  • Calories: 316kcal
  • Carbohydrates: 44g
  • Cholesterol: 20mg
  • Fat: 10g
  • Fiber: 8g
  • Iron: 3mg
  • Potassium: 667mg
  • Protein: 13g
  • Saturated Fat: 4g
  • Sodium: 504mg
  • Sugar: 6g
  • Vitamin A: 16312IU
  • Vitamin C: 5mg
Nutrition Disclaimer
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