Tuesday, July 5, 2016

Honey Lime Quinoa Stuffed Sweet Potatoes


4 medium sweet potatoes (scrubbed and pierced several times with a fork)
1 cup uncooked quinoa
1 3/4 cup low-sodium chicken broth
1 tbsp olive oil
1 cup chopped yellow onion
1 clove garlic
1 (15 oz) can of black beans (drained and rinsed)
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
1/8 tsp cayenne pepper
3 1/2 tbsp lime juice
3 1/2 tbsp honey
salt and ground pepper
3 tbsp chopped cilantro
1/2 cup of shredded Monterey Jack cheese
Sour cream (optional)


  1. Preheat oven to 400 degrees. Place sweet potatoes on baking sheet and bake for about 50 minutes.
  2. In a medium saucepan, bring quinoa and broth to a boil. Then reduce heat to low, cover, and simmer for 15 minutes. 
  3. Heat oil in a separate skillet over medium-high heat. Add onion and saute for about 4 minutes, adding in the garlic during the last 30 seconds. 
  4. Add onion mixture to cooked quinoa.
  5. Add black beans, cumin, paprika, coriander, cayenne pepper, lime juice, honey, and cilantro. Add salt and pepper to taste. 
  6. Cut cooked sweet potatoes in half and scoop out the center to create a bowl shape. Leave about 1/3 to 1/2 an inch of sweet potatoes around the edges. 
  7. Fill sweet potatoes with quinoa mixture. Sprinkle the tops with cheese. 
  8. Place the sweet potatoes in the oven for a few minutes, just until the cheese has melted. 

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