Mexican Quinoa Stuffed Sweet Potatoes

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American


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
  • 12 tbsp hot sauce (depending on brand and preference) 
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sea salt


  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. 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. 
  3. Bake for 20-30 minutes or until easily pierced with a fork. 
  4. Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly. 
  5. In a different pan, add the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent. 
  6. Add all remaining ingredients to the pan (including the corn) and let cook for about 5-10 minutes. 
  7. Taste and adjust seasonings as desired. 
  8. When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes. 
  9. 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