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Stuffed Vegan Mexican Sweet Potatoes
This recipe for Stuffed Vegan Mexican Sweet Potatoes is tasty and simple to cook! The salty Southwestern flavors combine well with the sweet potatoes.
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Prep Time:
20
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
10
minutes
minutes
Course:
Appetizer, Side Dish
Cuisine:
American
Diet:
Vegetarian
Keyword:
Stuffed Sweet Potatoes, Stuffed Vegan Mexican Sweet Potatoes, vegan Stuffed Sweet Potatoes, vegan sweet potatoes
Servings:
2
servings
Calories:
338
kcal
Author:
Oh My Veggies
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
ground cumin
½
cup
cooked quinoa
Garnish
salsa
cilantro
US Customary
-
Metric
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:
338
kcal
Carbohydrates:
73
g
Protein:
9
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
268
mg
Potassium:
1267
mg
Fiber:
14
g
Sugar:
14
g
Vitamin A:
35425
IU
Vitamin C:
49
mg
Calcium:
162
mg
Iron:
6
mg
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