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Loaded Veggie Stuffed Sweet Potatoes with Black Bean Quinoa Filling

Close-up of Loaded Veggie Stuffed Sweet Potatoes topped with quinoa, black beans, and a bright green sauce.
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A recipe for baked sweet potatoes filled with a savory mixture of black beans, quinoa, corn, and spices, topped with a simple avocado crema.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup dry quinoa, rinsed
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 1 ripe avocado
  • 2 tablespoons water
  • 1 tablespoon lime juice
  • Optional toppings: chopped cilantro, red onion

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork.
  2. Rub the potatoes lightly with olive oil and place them directly on the oven rack or a baking sheet. Bake for 45 to 60 minutes, or until soft when squeezed.
  3. While the potatoes bake, cook the quinoa. Combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  4. In a medium bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
  5. Prepare the crema by combining the avocado, water, and lime juice in a small food processor or blender until smooth. Add more water if needed to reach a drizzling consistency.
  6. Once the sweet potatoes are cooked, carefully slice them lengthwise down the center, opening them up without cutting all the way through. Fluff the inside flesh slightly with a fork.
  7. Spoon the black bean and quinoa mixture generously into each sweet potato cavity.
  8. Drizzle the avocado crema over the filling. Add cilantro and red onion, if using, before serving.

Notes

  • For quicker cooking, you can microwave the sweet potatoes for 6-8 minutes until tender before baking for 10 minutes to crisp the skin.
  • You can substitute brown rice for quinoa if preferred. Adjust cooking time accordingly.
  • Prepare the filling mixture ahead of time and store it in the refrigerator for up to three days.

Nutrition

Find it online: https://spoonswirl.com/loaded-veggie-stuffed-sweet-potatoes/