Black Bean Quinoa Stuffed Sweet Potatoes with Avocado Ranch Recipe April 1, 2021 Recipes Jump to Recipe Print Recipe Print Black Bean Quinoa Stuffed Sweet Potatoes with Avocado Ranch Recipe0 from 0 votesRecipe by Green GardenCourse: RecipesServings6servingsPrep time15minutesCooking time45minutesIngredients6 medium Sweet Potatoes2 tbsp. Olive Oil, divided1 Yellow Onion, diced2 cloves Garlic, finely minced1 can Black Beans, drained and rinsed1 c. Dry Quinoa, cooked according to package directions3/4 c. Frozen Fire Roasted Corn1/2 Small Lime, juiced1 tsp. Chili Powder1/2 tsp. Cumin3/4 tsp. Salt For Topping: Green Garden Plant-Based Avocado RanchDirectionsPreheat 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.