Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • 1/2 cup corn
  • 2 cloves garlic (minced)
  • 1/2 cup chopped red onion
  • 1 cup cooked quinoa
  • 1 cup cooked black beans
  • 1/2 cup chopped red bell pepper
  • 1-2 tbsp hot sauce (depending on brand and preference)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt (or to taste)
  • guacamole and cilantro for serving

Instruction

  • Preheat the oven to 400 degrees Fahrenheit. 
  • Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil. 
  • Bake for 40 minutes or until easily pierced with a fork. It will depend on how large your potatoes were.
  • Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly. 
  • Add in the chopped onion and minced garlic and saute with the olive oil until the onion is translucent. 
  • Add all remaining ingredients to the pan including all spices and let cook for about 5-10 minutes. 
  • Taste and adjust seasonings as desired. 
  • When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes. 
  • Top with guacamole, fresh cilantro and enjoy! I also love serving with my cilantro lime crema or cashew queso.