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Stuffed Sweet Potatoes recipe

Stuffed Sweet Potatoes

Hearty and nutritious sweet potatoes filled with a savory mixture of quinoa, black beans, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Course Main Course
Cuisine American
Servings 6 potatoes
Calories 320 kcal

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowls:
  • Fork

Ingredients
  

  • 6 small sweet potatoes
  • 1/3 cup quinoa or 1 cup leftover cooked quinoa
  • 1 Tbsp extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 jalapeno, cored, seeded, and finely chopped
  • 1/2 tsp kosher salt
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1/2 cup nonfat plain Greek yogurt
  • 2 Tbsp freshly squeezed lime juice about 1 lime
  • 1 cup shredded Monterey Jack, pepper jack, or cheddar cheese
  • prepared salsa for serving
  • diced avocado or guacamole for serving
  • plain non-fat Greek yogurt or sour cream for serving
  • fresh cilantro for serving

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
  • Scrub the sweet potatoes clean and prick them several times with a fork. Place on the baking sheet and bake for 45 minutes to 1 hour until fork-tender.
  • Meanwhile, prepare the quinoa according to package instructions or set aside leftover cooked quinoa.
  • In a skillet, heat olive oil over medium heat. Add onion, red bell pepper, jalapeno, and salt. Cook for about 8 minutes until softened.
  • Add minced garlic, chili powder, smoked paprika, and cumin. Cook for an additional 30 seconds until fragrant.
  • Stir in black beans and cooked quinoa. Remove from heat and mix in Greek yogurt and lime juice. Fold in half a cup of cheese.
  • When sweet potatoes are cool enough to handle, make a slit down the center and fluff the insides with a fork.
  • Spoon about half a cup of the quinoa mixture into each sweet potato, then sprinkle remaining cheese on top.
  • Return to the oven for about 5 minutes until heated through and cheese is melted.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Keyword Healthy Recipe, Stuffed Sweet Potatoes