Black Bean Quinoa Stuffed Sweet Potatoes
Quick and Easy Black Bean Quinoa Stuffed Sweet Potatoes
Attempting to lead hardened meat-lovers towards a plant-based diet is difficult. Black Bean Quinoa Stuffed Sweet Potatoes goes a long way in getting them to stop saying, “some chicken would taste nice in this.” That’s a huge hurdle is jumped.
Moving folks closer to a plant-based diet is hard. The biggest issue is the mindset. When I was a vegetarian over twenty years ago, I have to admit, vegetarian food was boring and tasteless unless you ate Indian. There was salad, potatoes, pasta, and cooked veg — western European food without meat. I would go into the local co-op buying canned soups and chili, and honestly, they weren’t delicious. Add in fact, that people believed it isn’t going to be filling as meat and that it is expensive, it is a tough sell.
Times have changed.
With an influx of spices, veggies, and cooking techniques from around the globe, vegetarian food has become more robust with flavors and textures. One of my goals in writing Well Worn Apron is to share with folks that plant-based meals are just as tasty, filling, and affordable as meals incorporating meat. Don’t be afraid to use spices, onions, and garlic in your cooking. In my kitchen, I use a lot of chili powder, ground cumin, smoked paprika, thyme, dill, rosemary, gram masala, and curry powder. Pack your fridge with bottled minced garlic, ginger, and lemongrass. I keep spice mixes such as Montreal and Lemon Pepper seasonings. And eating more plant-based meals doesn’t have to be expensive if you stock your pantry. Buy lentils, beans, coconut milk, and veggie broth in bulk then add in the fresh veg or frozen veg. Slow cookers are great for vegetarian meals.
Black Bean Quinoa Stuffed Sweet Potatoes is an excellent recipe to sample as a yummy vegetarian meal. Even though my photo doesn’t do the meal justice. It tastes pretty darn good.
Ingredients
- - 6 small sweet potatoes
- - 1 cup cooked quinoa
- - 1 tablespoon olive oil
- - 1 yellow onion — diced
- - 1 red or yellow bell pepper — diced
- - 1 jalapeño — cored, seeded, and finely chopped
- - 1/2 teaspoon kosher salt
- - 2 teaspoons minced cloves garlic
- - 2 teaspoons chili powder
- - 1 1/2 teaspoons smoked paprika
- - 1/2 teaspoon ground cumin
- - 1 (15-ounce) can black beans — rinsed and drained
- - 1/2 cup nonfat plain Greek yogurt or sour cream
- - Juice from 1 lime
- - 1 cup shredded cheddar cheese
Preparation
- - Preheat oven to 400 degrees.
- - Line rimmed baking sheet with foil.
- - Scrub sweet potatoes, pat dry, and prick sweet potatoes with fork.
- - Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size.
- - Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
- - Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
- While the sweet potatoes bake and the quinoa cooks, prepare the filling.
- - Heat the olive oil in a large, deep nonstick skillet over medium.
- - Add the onion, bell pepper, jalapeño, and salt.
- - Cook until the vegetables soften and the onion begins to brown.
- - Add the garlic, chili powder, smoked paprika, and cumin.
- - Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds.
- - Stir in the black beans and quinoa. Remove from the heat.
- - Stir in the sour cream/yogurt, lime juice, and 1/2 cup cheese.
- - Taste and adjust the seasonings as desired.
- Assemble the meal.
- - With a fork, make a split then open the split and lightly fluff the insides to make space for the toppings.
- - Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture - Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven.
- - Cook until the filling is heated through and the cheese melts, about 5 minutes.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.