How To Make Stuffed Sweet Potatoes (Honey Lime Quinoa)
Enjoy a savory vegetarian dish with these stuffed sweet potatoes. It’s loaded with quinoa tossed with beans and corn topped with cheese.
Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet and bake in preheated oven for about 40 minutes until tender.
Meanwhile, in a medium saucepan, bring quinoa and broth to a boil. Reduce heat to low and cover and simmer for 15 minutes or until fluffy.
Heat oil in a skillet over medium-high heat. Once hot, add onion and saute for about 4 minutes until tender, adding in garlic during the last 30 seconds of sauteing.
Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and 3 tablespoons chopped cilantro. Toss, then season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about ⅓ to ½-inch of sweet potato intact (reserve scooped out potato in the refrigerator for another use).
Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted.
Serve warm garnished with cilantro and sour cream if desired.
- Calories: 422.92kcal
- Fat: 6.51g
- Saturated Fat: 2.08g
- Monounsaturated Fat: 2.50g
- Polyunsaturated Fat: 1.45g
- Carbohydrates: 75.55g
- Fiber: 12.64g
- Sugar: 13.08g
- Protein: 19.12g
- Cholesterol: 6.31mg
- Sodium: 609.84mg
- Calcium: 161.66mg
- Potassium: 1268.71mg
- Iron: 4.54mg
- Vitamin A: 482.89µg
- Vitamin C: 6.98mg
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