This recipe for Stuffed Vegan Mexican Sweet Potatoes is tasty and simple to cook! The salty Southwestern flavors combine well with the sweet potatoes.
Servings: 2 servings
Calories: 338kcal
Ingredients
- 2 sweet potatoes baked
- olive oil
- 1 small onion chopped
- ½ red bell pepper cubed
- ¼ cup frozen corn
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp cumin
- ½ cup cooked quinoa
Garnish
- salsa
- cilantro
Instructions
- Cook sweet potatoes on a plate for 40–45 minutes at 450°F.
- Leave for 10 minutes and make an incision along the length. Once cooled, cut the sweet potato in half.
- Heat the oil in a skillet and brown onion and pepper.
- Add the corn and the spices. Cook for another 2 minutes, then add the cooked quinoa.
- Put the quinoa mixture on top of the sweet potatoes.
- Garnish with salsa and cilantro.
Nutrition
Calories: 338kcalCarbohydrates: 73gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 268mgPotassium: 1267mgFiber: 14gSugar: 14gVitamin A: 35425IUVitamin C: 49mgCalcium: 162mgIron: 6mg
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