Mexican Quinoa Stuffed Sweet Potatoes

Our Other Recipe Recommendations:

• Parmesan, Oregano and pinon nut Melts
• ITALIAN alimentary paste SPINACH SOUP
• Vegan soup

Ingredients

2 giant sweet potatoes

1 tablespoon vegetable oil

1/4 cup cut Spanish onion

1/4 cup cut bell pepper

1/2 cup frozen corn

1/2 cup deep-fried quinoa

1 cup canned black beans drained & rinsed

1 tablespoon flavouring

1 teaspoon cumin

1/2 teaspoon smoke-cured paprika

Sea salt to style

to garnish:

1 avocado mashed

Tahini

Hot sauce

Chopped cilantro

Instructions

1. Preheat the kitchen appliance to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place within the kitchen appliance and bake for forty minutes.
2. Meanwhile, heat the oil in an exceedingly giant cooking pan. Add the onion and pepper and saute till tender, regarding five minutes.
3. Add corn, quinoa, black beans and spices and cook a pair of - three a lot of minutes.
4. When sweet potatoes ar fork tender, take away from kitchen appliance and let rest for five minutes. Slice in [*fr1] and place every [*fr1] on a plate. high with quinoa mixture, avocado and a drizzle of each paste and sauce. end with a sprinkle of cilantro and enjoy!

Tweet