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Honey Lime Quinoa Stuffed Sweet Potatoes

Expand your palate with these healthy and tasty Honey Lime Quinoa Stuffed Sweet Potatoes. Spice them up or leave them plain but give this dish a try!
Author Marty's Musings

Ingredients

  • 4 medium sweet potatoes
  • 1 cup uncooked quinoa
  • 1 3/4 cup chicken or vegetable broth
  • 1 tbs olive oil
  • 1 cup chopped yellow onion
  • 1 clove garlic
  • 1 15 oz. can black beans drained and rinsed
  • 1 1/2 cups frozen corn
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/4 tsp gorund coriander
  • 1/8 tsp cayenne pepper
  • 3 1/2 tbs fresh lime juice
  • 3 1/2 tbs honey
  • salt and pepper to taste
  • 3 tbs chopped cilantro
  • shredded cheese optional

Instructions

  • Preheat oven to 400 degrees.
  • Scrub and rinse sweet potatoes then pierce several times with a fork.
  • Place sweet potatoes on a baking sheet and cook in preheated oven until tender, about 40 minutes.
  • While potatoes are baking, bring quinoa and broth to a boil in a medium saucepan, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
  • Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey and chopped cilantro.
  • Toss mixture and season with salt and pepper to taste.
  • Cut cooked sweet potatoes in half and scoop out some of the insides to create a bowl shape, while leaving about 1/2-inch of sweet potato intact (reserve potatoes can be kept in refrigerator and used for another recipe.)
  • Fill baked sweet potatoes with quinoa mixture.
  • If desired, sprinkle with cheese and broil until cheese is melted.
  • Can be served with sour cream.

Notes

Adapted from Cooking Classy