Oven-Baked Sweet Potatoes Stuffed with Quinoa




  • 2 medium sweet potatoes (cut in half lengthwise)
  • 1 cup cooked black beans (or kidney beans)
  • 1/2 cup cooked quinoa
  • 1/2 cup corn
  • 1 tablespoon nutritional yeast (for a cheesy flavor and protein)
  • 2 tablespoons pumpkin seeds

For the sauce:

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons warm water
  • 1/2 teaspoon cumin
  • Salt


Place the sweet potato halves on a baking tray with the cut sides facing up. Bake in an oven at 200°C for about 25–30 minutes, or until tender.

In a bowl, mix the cooked black beans, quinoa, corn, nutritional yeast, and cumin.

In a separate container, whisk together the tahini, lemon juice, salt, and warm water until the mixture reaches a smooth, pourable consistency.

Using a fork, gently mash the centers of the baked sweet potatoes to create a hollow "bowl" shape. Generously fill them with the prepared bean and quinoa mixture.

Drizzle the tahini sauce over the top, sprinkle with the roasted pumpkin seeds, and serve warm.


ENJOY YOUR MEAL


 

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