Mexican Quinoa Stuffed Sweet Potatoes

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Mexican Quinoa Stuffed Sweet Potatoes

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

1. 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.
2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
3. Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
4. 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!

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