Black Bean Quinoa Stuffed Sweet Potatoes with Avocado Ranch Recipe

Black Bean Quinoa Stuffed Sweet Potatoes with Avocado Ranch

Black Bean Quinoa Stuffed Sweet Potatoes with Avocado Ranch Recipe

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Recipe by Green GardenCourse: Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 6 medium Sweet Potatoes

  • 2 tbsp. Olive Oil, divided

  • 1 Yellow Onion, diced

  • 2 cloves Garlic, finely minced

  • 1 can Black Beans, drained and rinsed

  • 1 c. Dry Quinoa, cooked according to package directions

  • 3/4 c. Frozen Fire Roasted Corn

  • 1/2 Small Lime, juiced

  • 1 tsp. Chili Powder

  • 1/2 tsp. Cumin

  • 3/4 tsp. Salt

  • For Topping: Green Garden Plant-Based Avocado Ranch

Directions

  • Preheat the oven to 400° F.
  • Cook the quinoa according to the package directions.
  • Line a rimmed baking sheet with aluminum foil. Wash the sweet potatoes and pat dry. Poke each potato several times with a fork. Brush each potato with a small amount of oil and season with salt. Transfer to the baking sheet and roast for 40-45 minutes, until fork tender.
  • While the potatoes are roasting, add 1 tablespoon of oil to a pan over medium heat. Add onion and sauté, stirring, for 5-6 minutes. Stir in minced garlic and cook for 2-3 additional minutes. Add cooked quinoa, black beans, corn, remaining tablespoon of oil, lime juice, chili powder, salt, and cumin and stir well. Cook over medium low heat for 8-10 minutes.
  • Remove the potatoes from the oven and let cool for 7-8 minutes. Cut a slit in the top of each potato and remove some of the cooked sweet potato filling. Fill with the quinoa black bean mixture and top with Green Garden Avocado Ranch.

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