Ingredients:
- 4 medium-sized sweet potatoes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Sour cream or Greek yogurt for serving optional
Instructions:
Preheat your BBQ grill to medium-high heat
Wash and scrub sweet potatoes, then pierce them with a fork
Microwave for 8-10 minutes until tender or bake in the BBQ for approximately 45-50 minutes, turning occasionally
In a saucepan, combine quinoa and vegetable broth
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is cooked
In a large bowl, mix cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, olive oil, cumin, chili powder, garlic powder, salt, and pepper
Cut a slit in the cooked sweet potatoes and fluff the insides with a fork
Stuff each sweet potato with the quinoa mixture
Place the stuffed sweet potatoes on the preheated grill for about 5-7 minutes or until they get a nice char
Alternatively, you can use a BBQ-safe tray or foil
Remove from the grill and top with sliced avocado
Squeeze lime wedges over the top
Serve hot, optionally garnished with additional cilantro and a dollop of sour cream or Greek yogurt
Enjoy your delicious Mexican Quinoa Stuffed Sweet Potatoes
