Southwest Quinoa Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Quinoa

  Uncooked

  ¼ cup or 43g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tsp or 20g

• Pepper or hot sauce

  Ready-to-serve

  4 tsp or 19g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Cook the quinoa according to the package instructions.
2. Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet, pierce with a fork, and bake for 40 minutes until tender.
3. Once the quinoa is cooked, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until tender, about 5 minutes.
4. Stir in the corn, quinoa, black beans, chili powder, cumin, and paprika. Cook for an additional 2-3 minutes.
5. Remove the sweet potatoes from the oven when fork-tender and let them rest for 5 minutes. Slice each in half and place on plates.
6. Top each sweet potato half with the quinoa mixture, mashed avocado, a drizzle of tahini and hot sauce, and fresh chopped cilantro.