These Mexican quinoa stuffed sweet potatoes are a delicious and easy dinner that are perfect for meal prep! Top them off with a large dollop of guacamole and you have a drool worthy dinner. They are vegan and gluten free but loved by all types of eaters.
These Mexican stuffed sweet potatoes miiiight just be one of my new favorite dinner recipes! I’m always a fan of anything sweet potato if I’m being honest, especially these mashed sweet potato breakfast bowls, and Mexican food is one of my favorites so we have the best of both worlds with this recipe!
I’m not much of a meal prepper because I have to be cooking all the time for my job anyway, but for those of you who meal prep, this recipe is perfect for you! You can make extra sweet potatoes and a double batch of the quinoa filling and you have lunch and dinner for days on end.
How to bake sweet potatoes
There are a few ways you can do this. Both turn out amazing, but one saves a bit of time so this is the option I generally opt for.
You can wrap the potatoes in foil if you want, but I have yet to see that it makes a bit of difference, so totally up to you!
- The fast(er) way: Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the sweet potatoes to remove and dirt. Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat cut side up. Bake for about 25-30 minutes or until easily pierced with a fork.
- The long way: Preheat the oven to 400 degrees Fahrenheit. Wash and dry the sweet potatoes and use a fork to poke a few holes in them. Place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat. Bake for 45-60 minutes, depending on how big the sweet potatoes are. Make sure they can be easily pierced with a fork before removing from the oven.
Sweet potato health benefits
Ohhh sweet potatoes, I love you and all of your skin loving benefits! Sweet potatoes are jam packed with beta carotene, which your body converts to vitamin A, which make them a superfood for your skin (source).
Sweet potatoes contain both soluble and insoluble fiber which make them great for your gut since they feed all the good bacteria that live in there (source).
Overall, sweet potatoes are an antioxidant and vitamin rich superfood you’re body will thank you for eating! These stuffed sweet potatoes are my favorite way to get this mighty food into my diet!
A few notes on these stuffed sweet potatoes
- Follow this guide on how to make the perfect quinoa! This recipe calls for cooked quinoa and this guide will help you make it perfectly!
- Once prepared, this recipe will store in the fridge for about 3-5 days. If making for meal prep, I suggest storing the sweet potatoes and quinoa separately for best results.
- Make sure the sweet potatoes are completely cooked through before serving. It’s better for them to be slightly overcooked than undercooked. A good test is to stab a fork through the potatoes. It should glide in easily when they are done cooking.
- I used cholula hot sauce which is not too spicy, if you want more spice, you can use a hot sauce like sriracha or add a pinch of cayenne pepper.
Try these gluten free dinner recipes next!
- Easy vegetarian sushi recipe and guide
- Vegetarian sushi bowl with sesame tofu
- 20 minute maple glazed salmon
Lastly, if you make these stuffed sweet potatoes, leave a comment below and let us know how they turn out! As always, be sure to follow me on instagram for more recipes and #eatwithclarity so I can see your creation!Print
These Mexican quinoa stuffed sweet potatoes are a delicious and easy dinner that are perfect for meal prep! Top them off with a large dollop of guacamole and you have a drool worthy dinner.
- 2 large sweet potatoes
- 3/4 cup cooked quinoa
- 3/4 cup cooked black beans
- 2 cloves garlic, minced
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup corn
- 1 tbsp olive oil
- 1–2 tbsp hot sauce (depending on brand and preference)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp sea salt
- 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 20-30 minutes or until easily pierced with a fork.
- Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly.
- In a different pan, add the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent.
- Add all remaining ingredients to the pan (including the corn) 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 and fresh cilantro.
I used canned black beans for this recipe. You will only need about 1/2 can or so, but you can use the whole thing if you don’t want it to go to waste, or save the rest for a future recipe.
You need a total of 3/4 cup cooked quinoa, which will be about 1/4 cup uncooked.
Once prepared, the sweet potatoes and quinoa will store in the fridge for 3 days and 5 days respectively.
Make sure the sweet potatoes are completely cooked through. A fork should very easily stab through them once done. Cook time will vary per oven, but generally takes around 30 minutes if the potatoes are cut in half.
- Serving Size: 4 servings
- Calories: 228
- Fat: 4.9g
- Carbohydrates: 39.2g
- Fiber: 7.7g
- Protein: 8.4g
Keywords: stuffed sweet potatoes, mexican stuffed sweet potatoes, sweet potato recipe