Quinoa Stuffed Sweet Potatoes
These Quinoa Stuffed Sweet Potatoes are filled with quinoa, black beans, corn, and topped with avocado and a squeeze of lime. The perfect easy weeknight meal or side dish!
Stuffed sweet potatoes are one of my favorite meals, I have them at least two times per week. They’re a healthy dinner option that’s easy to make and there’s so many different ways to enjoy them! These Quinoa Stuffed Sweet Potatoes are a family favorite, stuffed with a quinoa-veggie mixture made from black beans, corn, red bell pepper and spices.
This meal offers a powerhouse of nutrients. Let’s start with the base: sweet potatoes (my favorite). Sweet potatoes are incredibly rich in fiber, potassium, magnesium and various vitamins and minerals, such as Vitamin C which supports a healthy immune system.
The filling is made with nutrient-rich quinoa, black beans for plant-based protein, sweet corn, and other veggies for flavor and added nutrients.
The result? A cozy, hearty and incredibly nourishing meal that’s the perfect dinner option for the colder months (but it’s just as equally good in the summer).
Stay Connected Get recipes via email:
Why You’ll Love Quinoa Stuffed Sweet Potatoes
- Hearty and nourishing – loaded with plant-based ingredients, nutrients and vitamins, this meal will leave you feeling nourished and satisfied!
- Easy to make – while the sweet potatoes are roasting in the oven, make the quinoa-veggie mixture on the stove in 15 minutes. Dinner will be on the table in no time!
- Incredible flavor – the sweetness from the sweet potatoes compliments the savory filling perfectly! It’s a family favorite for good reason.
Ingredients Needed
- Sweet potatoes – the star of the show!
- Quinoa – the (second) star of the show! This recipe uses cooked quinoa, making it ideal if you have leftover quinoa in the fridge.
- Olive oil – for sautéing.
- Onion and garlic – to add a base flavor to the quinoa-veggie mixture.
- Red bell pepper – feel free to use yellow or orange bell pepper if that’s what you have on hand.
- Black beans – I use canned black beans for ease. This adds plant-protein and extra fiber to this already high-fiber meal.
- Corn – fresh, frozen or canned corn will work.
- Seasonings – salt, pepper, chili powder and smoked paprika.
How to Make Quinoa Stuffed Sweet Potatoes in 5 Easy Steps
- Poke a few holes in the sweet potatoes using a fork, then place on a baking sheet and bake until tender.
- While the sweet potatoes are baking, make the filling. Add olive oil, onions, garlic, and red bell pepper to a pan over medium heat and sauté for 8-10 minutes. Mix in the chili powder, smoked paprika, salt and pepper and sauté for another minute.
- Stir in the cooked quinoa, black beans, and corn. Mix everything together until combined and heat for about 5-10 more minutes.
- Once the sweet potatoes are cooked, cut in half and use a fork to mash the inside to make room for the filling. Fill each sweet potato with about 1/2 cup of the quinoa filling.
- Top with sliced avocado, lime juice, and other desired toppings.
Topping Ideas
My personal favorite toppings are guacamole or sliced avocado, vegan sour cream and a spritz of lime juice. The possibilities are endless! Here are a few other topping ideas:
- sliced avocado
- guacamole
- salsa
- lime juice
- vegan sour cream
- vegan cheddar shreds
- lettuce
Serve these Quinoa Stuffed Sweet Potatoes alongside my Vegan Mexican Street Corn Salad for a Mexican-inspired dinner!
Tips & Tricks
- Running short on time? Cook the sweet potatoes in the microwave for 3-5 minutes, then bake in the oven for 15-20 minutes, or until tender. This gives the sweet potatoes a head start on cooking.
- Use leftover quinoa. This recipe is perfect for using up leftover quinoa in the fridge. If you don’t have any leftover quinoa, no worries. Simply cook the quinoa per package instructions – it only takes 15 minutes!
- Make it a meal prep. This recipe is a great meal prep option. I suggest storing the sweet potatoes and quinoa mixture separately. Once ready to enjoy, heat in the microwave and assemble.
try these next! More Sweet Potato Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Quinoa Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, chopped
- 1 cup cooked quinoa
- ½ cup black beans
- ½ cup corn
- 1 tsp chili powder
- 1 tsp smoked paprika
- salt and pepper to taste
Toppings
- sliced avocado, or guacamole
- salsa
- vegan sour cream
- lime juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Poke a few holes in the sweet potatoes using a fork, then place on the baking sheet. Bake for 55-60 minutes, or until tender.
- Make the quinoa filling by adding olive oil to a large pan over medium heat. Add the onions, garlic, and red bell pepper. Sauté for 8-10 minutes.
- Mix in the chili powder, smoked paprika, salt and pepper and sauté for another minute.
- Add in the quinoa, black beans, and corn. Mix everything together until combined and cook for another 5-10 minutes.
- Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to mash the inside to make room for the filling.
- Evenly fill each sweet potato with the quinoa filling. Top with sliced avocado, lime juice, and other desired toppings. Enjoy!
