Sunday, July 14, 2013

Mexican style stuffed sweet potatoes

These are seriously delicious. If you like Mexican food or are looking for a grilling recipe, this is perfect. These beauties are stuffed with healthy goodies. Of course you could sprinkle some grated cheese on top, but I chose to keep it vegan. Sometimes I like to sprinkle some nutritional yeast on top to give it that cheesy taste.

These are very sweet from the potatoes and corn but spicy from the seasoning.  I'm a sucker for sweet and spicy combinations.

I made this last minute on the 4th of July, so there was something meatless on the menu. They really were a hit.
I saw this amazing recipe here so definitely check out this blog!


4 sweet potatoes
1 corn
1/2 large red pepper
3 tbsp olive oil
1/2 onion, chopped
1/2 can black beans
1 tomato, chopped
1 cup spinach, roughly chopped
3 tsp taco seasoning
1/4 cup salsa
1/2 tsp salt
1/4 tsp pepper
1 cup quinoa or couscous, cooked
1 avocado, diced
2 tbsp fresh cilantro

Bake your sweet poatoes in an oven or grill for about an hour or until they are very soft on the inside. Slice in half. Scoop out the insides leaving a thick border and skins. Don't take out too much of the flesh!

Also grill your corn and pepper at the same time or bake them as well. Rub your corn with a tablespoon of olive oil and wrap it in aluminum foil and cook for about 25 minutes. Do the same with the the pepper. Slice of the corn kernels (which should be beautifully caramelized). De-seed the pepper and dice it.

In a small pan heat the remaining olive oil and add the onion. Cook until golden. Add the beans and cook for 2-3 minutes more. Then add the tomato, spinach, taco seasoning and salsa. Cook for another few minutes, then season it wih salt and pepper. 

Add this mixture to the quinoa. Gently mix to combine and stuff this into the sweet potato halves. Wrap each one loosly in aluminum foil and but in back into the oven or grill for 10-15 minutes until they are hot. Top heach one off with some cilantro and avocado!

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