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Mexican Quinoa Stuffed Sweet Potatoes Recipe

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This recipe for Mexican Quinoa Stuffed Sweet Potatoes, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

M & M


1 Avocado
cup Bell pepper
1 cup Black beans, canned
1 Cilantro
cup Corn, frozen
cup Red onion
2 Sweet potatoes, large
cup Quinoa, cooked
1 tbsp Chili powder
tsp Paprika, smoked
1 Sea salt
1 tbsp Olive oil
Nuts & Seeds
1 tsp Cumin


1. Preheat the oven to 400F.

2. 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, cooked 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.

5. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 mins




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