Stuffed Sweet Potatoes (Easy Baked Recipe)
Serves 4
30 mins prep
70 mins cook
100 mins total
These stuffed sweet potatoes are an easy and nutritious meal packed with quinoa, seasoned veggies, salsa, melty cheese, and fresh garnishes!
Toppings
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Preheat oven to 425°F. Using a fork, poke multiple holes in each sweet potato. Place on a foil-lined baking sheet and bake for 55-60 minutes or until fork-tender.
⅕ 4 sweet potatoesMeanwhile, prepare the Success Boil-in-Bag Tri-Color Quinoa according to package directions and set aside.
⅕ 1 Success Boil-in-Bag Tri-Color QuinoaHeat olive oil in a medium skillet over medium heat. Add diced red onion and poblano and sauté until softened, 5-7 minutes. Stir in cumin, chili powder, garlic powder, salt, and pepper, and continue sautéing for 1-2 minutes. Remove from heat.
⅕ 2 olive oil⅕ ½ red onion⅕ 1 poblano pepper⅕ ½ chili powder⅕ 1 cumin⅕ ½ garlic powderkosher saltblack pepperStir in prepared Success Boil-in-Bag Tri-Color Quinoa, black beans, corn, salsa, lime juice, and 1 cup cheese. Return to medium heat and stir until cheese is just melted.
⅕ ¾ black beans⅕ ¾ corn⅕ ¾ salsa⅕ 1 Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheesejuice of half a limeRemove sweet potatoes from oven and carefully cut a slit in each down the center, pulling the sides apart slightly. Scoop roughly 2 tablespoons out (eating on the side or reserving for another use) then fold any extra skin over.
Divide the prepared mixture between each, then top each with some of the remaining cheese. Return to oven to bake for an additional 10 minutes.
⅕ 1 Mexican-style cheese blend, sharp cheddar, Colby jack, or Monterey jack cheeseRemove sweet potatoes from oven and top with sour cream, diced avocado, cilantro, scallions, sliced jalapeño, and lime juice.
sour creamavocadocilantroscallionsjalapeñolime juice
