Can’t stop. Won’t stop. When it comes to eating sweet potatoes.

They are the gift that keeps on giving. In the best way possible.

They have arrived onto the food scene in a big way over the past decade, for good reason.

These bright orange potatoes are nutrition bombs of goodness.

This delicious dish nourishes my body, while leaving me feeling full!

These Mexican potatoes are great served as an entre, a main, perhaps with salad OR the can be served as a side. So many possibilities.

Amazing Vegan Mexican Stuffed Quinoa Sweet Potatoes

Substitutions

Feel free to add broccoli, some chopped red onion or spinach.

If you’re out of quinoa, you could try this with rice, it would still be in-keeping with the Mexican theme.

If you’re looking for a twist, another option is try this with acorn squash instead of sweet potato.

PLANT-BASED FOOD MADE SIMPLE

Eating plant-based doesn’t have to be complicated. This Complete Plant-Based Diet Foods List makes grocery shopping quick, easy and delicious.

Nutrition Info

A sweet potato, avocado, quinoa, black bean Mexican combo is a nutritional party on a plate.

Quinoa is a good source of antioxidants and minerals, providing more magnesium, iron, fiber, and zinc than many common grains. I just love eating quinoa because it’s one of the few plant foods where you have ALL nine essential amino acids in one single food. You can easily get them usually by eating a variety of plant foods but there are only a few that have all nine in. If you want to find out more about plant-based proteins a great place to start is Where Vegans Get Their Protein From.

Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. The most abundant vitamins and minerals in this vegetable are pro-vitamin A, vitamin C, potassium, maganese, vitamin B6, vitamin B5 and vitamin E.

The recipe is high in vitamins and minerals but also protein at 27g per person, yahoo!

Method

If you would like the avocado to keep once mashed as leftovers, or to add some additional Mexican flavors, squeeze some fresh lime juice over the avocado to keep it fresh.

To cook, if you have particularly large sweet potatoes then try cutting them in half, sprinkling the open side with olive oil. Then face the open side face down flat onto aluminium foil in the oven and cook. They will cook faster this way. I prefer to cook them whole, just because that means no oil, but sometimes if you’re potatoes are large or you don’t have an hour to cook them, then this can speed things up.

Top Tip

Make sure you cook the potatoes through thoroughly. Cook them until they are tender and soft to really create that ‘melt in your mouth.’

Delicious Vegan Mexican Stuffed Quinoa Sweet Potatoes

Serves: 2
Cuisine: Mexican

Prep time: 5 mins
Cooking time: 45 mins

Ingredients

1 x tsp olive oil

2 x smallish sweet potatoes

2 x cups cooked quinoa

1 can of black beans, rinsed and drained

3 sprigs of spring onion

1 x red bell pepper

1 x can of sweetcorn

1 x tsp cumin

1 x tsp oregano

1 x tsp coriander seed

1 x tsp of garlic powder

1 x tsp smoked paprika

1 x avocado

Directions

Preheat the oven to 400 F. Cover a baking tray with aluminium foil. Place the two sweet potatoes on the foil and pierce with a fork all round. Bake in oven for forty minutes or longer, until the potato skin is loose.
In a large skillet pan heat up olive oil. Chop the spring onion into small pieces. Cut and remove the center of the red bell pepper. Cut into small pieces. Add the spring onion and red pepper to the pan and cook for a few minutes.
Add the spices to the pan and mix in all together.
Add the quinoa, black beans and corn to the pan and mix together and stir in.
You now have your quinoa topping ready so remove pan from heat.
Mash the avocado in a bowl with the back of a fork
When the potatoes are ready, remove from oven. Cut in half and add the quinoa bean topping followed by the avocado on top.
Serve and enjoy!