Mexican Quinoa Stuffed Sweet Potatoes

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  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • ¼ cup red onion, chopped
  • ¼ cup bell pepper, chopped
  • ½ cup frozen corn
  • ½ cup cooked quinoa
  • 1 cup canned black beans
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 avocado, mashed


  1. Preheat the oven to 400 degrees. Place sweet potatoes on a baking sheet and bake for 40 minutes.
  2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and sauté until tender, about 5 minutes.
  3. Add corn, quinoa, black beans, and spices and cook 2-3 more minutes.
  4. When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture and avocado.


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