MEXICAN QUINOA STUFFED SWETT POTATOES #EASYRECIPES #STUFFED

This formula for Mexican Quinoa Stuffed Sweet Potatoes is an astounding method to pack in a huge amount of plant-based protein in a delicious, sans gluten and straightforward meal!I have for quite some time been fixated on sweet potatoes. They're one of those fixings that I have in my wash room each and every week and we never become ill of.

Some portion of what I adore about sweet potatoes is their flexibility. You can cook them a huge amount of various ways and they can be utilized in servings of mixed greens, bowls, as a side and more.But sweet potatoes in our home are normally not the superstar. They're there as a little something extra or a side. As of not long ago. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.

Ingredients:

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1/4 cup chopped bell pepper
• 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

Sea salt to taste

to garnish:

• 1 avocado mashed
• Tahini
• Hot sauce
• Chopped cilantro

Instructions:

• Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
• Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
• Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
• When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

For more detail :http://bit.ly/311asvd

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