Vegan Mexican Inspired Stuffed Sweet Potatoes
These Vegan Mexican Inspired Stuffed Sweet Potatoes are the perfect quick, easy, and healthy meal!It’s less than 10 ingredients, making it the perfect weeknight dinner! AND it’s packed with LOTS of flavor, without skipping out on the nourishment!
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- ½ cup uncooked quinoa
- 1 ½ cup pinto beans
- ½ medium onion, chopped
- 2 cloves garlic, minced (1 tsp minced)
- ⅓ cup nutritional yeast
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- ¼-½ tsp tajin optional
- Salt & Pepper to taste
Instructions
- Preheat the oven to 400 F and wash your sweet potatoes.
- Make slits on all sides of your sweet potato with a knife and place on a silicone baking tray, parchment paper, or foil.
- Bake for 45-60 minutes until you can easily poke a fork deep in the sweet potato
- While the potato is cooking, make your quinoa according to the package instructions.
- In a large mixing bowl, mash the beans or lentils, but still leave some pieces whole because we don’t want complete mush.
- Add in the chopped onion, garlic, nutritional yeast, chili powder, cumin, smoked paprika, salt, pepper, and cooked quinoa. Combine well.
- Once the sweet potatoes are done, cut them in half, but not all the way to the bottom because we still want the 2 halves connected.
- Fill with the stuffing, top with some avocado or tahini (or both) and enjoy!