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+ servings
5 from 1 vote

Vegan Mexican Stuffed Sweet Potatoes

by: claire cary

These vegan stuffed sweet potatoes are a delicious and easy dinner that are perfect for meal prep! They're stuffed with a Mexican quinoa filling with black beans, peppers, corn and all of your favorite spices.
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Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
4

Ingredients

  • 2 large sweet potatoes
  • 2 tbsp olive oil
  • ½ cup corn
  • 2 cloves garlic minced
  • ½ cup chopped red onion
  • 1 cup cooked quinoa
  • 1 cup cooked black beans
  • ½ cup chopped red bell pepper
  • 1-2 tbsp hot sauce depending on brand and preference
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp salt or to taste
  • guacamole and cilantro for serving

Instructions

  • 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 40 minutes or until easily pierced with a fork. It will depend on how large your potatoes were.
  • Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly. 
  • Add in the chopped onion and minced garlic and saute with the olive oil until the onion is translucent. 
  • Add all remaining ingredients to the pan including all spices 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, fresh cilantro and enjoy! I also love serving with my cilantro lime crema or cashew queso.

Notes

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. 
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: 4servings / Calories: 228kcal / Carbohydrates: 39.2g / Protein: 8.4g / Fat: 4.9g / Fiber: 7.7g

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