These Mexican Baked Sweet Potatoes packs a punch of flavor. They are healthy, full of plant basted protein and utterly delicious!
- 4 sweet potatoes, washed and scrubbed
- 1 tablespoon olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- ½ red pepper, chopped
- 1 cup frozen corn
- 1 can (400 g, 15 ounce) black beans, drained and rinsed
- 1 teaspoon each cumin and and sweet paprica
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- ½ ground black pepper
- ½ cup quinoa
- 1 cup vegetable stock
- 1 large avocado, mashed or sliced
- natural yoghurt, unsweetened. Use plant-based for a vegan dish
- fresh cilantro, chopped
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Start by preheating the oven to 200 C (400F)
Place the washed sweet potatoes on a parchment paper lined baking tray. Pierce the tops of each potato a few times with a fork.
Bake for about 40-50 minutes depending on the size of the sweet potatoes. The are done when the peal is a little wrinkly, the inside is soft and a knife easily can be inserted in the center.
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Make the filling while the potatoes are baking.
Rinsing the quinoa well and add to a sauce pan with the vegetable stock. Bring to a boil and then down to a simmer for 10-12 minutes. Fluff with a fork.
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To a frying pan, add the oil over medium high heat. Sauté the red onion and red pepper for a few minutes until the onion is translucent. Add the garlic and spices, cook for one minute more until fragrant. Then add the corn, black beans and the cooked quinoa. Stir and sauté for an additional 2 minutes.
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Slice the sweet potatoes in half lengthwise and mash the center a little with a fork. Spoon on the quinoa filling.
Top with either mashed or sliced avocado, a drizzle of yoghurt and some fresh cilantro. Eat warm and enjoy!