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

Cook Time: 50

Total Time: 1 10

Servings: servings

Ingredients
US Customary - Metric

2 sweet potatoes, baked
olive oil
1 small onion, chopped
½ red bell pepper, cubed
¼ cup frozen corn
2 tablespoon chili powder
1 teaspoon dried oregano
1 tablespoon ground 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 (estimated per serving)

Calories: 338kcalCarbohydrates: 73gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 268mgPotassium: 1267mgFiber: 14gSugar: 14gVitamin A: 35425IUVitamin C: 49mgCalcium: 162mgIron: 6mg

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: Stuffed Sweet Potatoes, Stuffed Vegan Mexican Sweet Potatoes, vegan Stuffed Sweet Potatoes, vegan sweet potatoes

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