MEXICAN QUINOA STUFFED SWEET POTATOES #BREAKFAST #VEGAN
This formula for Mexican Quinoa Stuffed Sweet Potatoes is a stunning method to pack in a huge amount of plant-based protein in a delicious, sans gluten and basic supper! I have for some time been fixated on sweet potatoes. They're one of those fixings that I have in my storeroom each and every week and we never become ill of.
Some portion of what I adore about sweet potatoes is their flexibility. You can cook them a huge amount of various ways and they can be utilized in plates of mixed greens, bowls, as a side and that's just the beginning.
Be that as it may, sweet potatoes in our home are typically not the superstar. They're there as a little something extra or a side. Up to this point. Since when I prepared these Mexican Quinoa Stuffed Sweet Potatoes… everything changed.
For what reason are Sweet Potatoes Healthy?
It appears that everybody in the wellbeing scene raves about the healthful advantages of sweet potatoes. In any case, would they say they are really that sound? The short answer is YES!
Sweet potatoes are pressed with a huge amount of nutrients and minerals and are what I would consider a "regular superfood" which means they're modest, they're supplement thick and they're only an overall hotshot.
Ingredients :
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/2 cup frozen corn
- 1/2 cup cooked quinoa
- 1 cup canned black beans drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- to garnish:
- 1 avocado mashed
- Tahini
- Hot sauce
- Chopped cilantro
Instructions :
- Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
- Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
- Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.
- 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. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
For more detail : http://bit.ly/2OdGTVJ
