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Entrees/ Sides/ vegetarian recipes

Stuffed Vegan Mexican Sweet Potatoes

Stuffed Vegan Mexican Sweet Potato

This recipe for Stuffed Vegan Mexican Sweet Potatoes is tasty and simple to cook! The salty Southwestern flavors combine well with the sweet potatoes.




Stuffed Vegan Mexican Sweet Potatoes

  • Author: Sophie
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 2 1x


  • 2 sweet potatoes, baked
  • olive oil
  • 1 small onion, chopped
  • 1/2 red bell pepper, cubed
  • ¼ cup frozen corn
  • 2 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tbsp cumin
  • ½ cup cooked quinoa


  • salsa
  • cilantro


  1. Cook sweet potatoes on a plate for 40–45 minutes at 450°F.
  2. Leave for 10 minutes and make an incision along the length. Once cooled, cut the sweet potato in half.
  3. Heat the oil in a skillet and brown onion and pepper.
  4. Add the corn and the spices. Cook for another 2 minutes, then add the cooked quinoa.
  5. Put the quinoa mixture on top of the sweet potatoes.
  6. Garnish with salsa and cilantro.

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