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February 6, 2019

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Mexican Quinoa Stuffed Sweet Potatoes

June 21, 2019

  • 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

  • Jalapenos

  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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