Mexican Quinoa Stuffed Sweet Potatoes are loaded with flavor and wholesome ingredients. Baked sweet potatoes packed with a protein-rich filling, garnished with homemade guacamole, and drizzled with a spicy tahini dressing. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep approved!
Loaded with spice and healthy ingredients, this Mexican Quinoa Stuffed Sweet Potatoes is may I say, life-changing. In fact, from the inside out, this stuffed sweet potato recipe is full of plant-protein, tex-mex flavor, and just good-for-you ingredients.
What’s also great about this recipe, along with my other stuffed sweet potato recipes, is that it’s meal prep approved. Simply prepare as instructed and on the last step all you need to do is just separate the sweet potatoes, the quinoa stuffing, and the toppings in individual air-tight containers.
So whether you’re a stuffed sweet potato novice or a stuffed sweet potato expert, you’ll love this recipe at first bite!
Why You’ll Love This Vegan Stuffed Sweet Potato Recipe
- Full of Flavor: Thanks to the sweet potato, quinoa mixture, guacamole, and the spicy tahini dressing, each bite is packed with flavor.
- Perfect for Leftovers: Double the recipe and enjoy all week long for a quick + hearty dinner.
- Balanced Meal: From the quinoa filling to the spicy tahini dressing, these Mexican Quinoa Stuffed Sweet Potatoes are stuffed/coated with nutrition.
Ingredients
- Organic Sweet Potato: The star of this vegan stuffed sweet potato recipe! I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before baking.
- Organic White Quinoa: To provide these stuffed potatoes with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
- Organic Black Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans to add to the stuffing.
- Organic Red Bell Pepper: You can use green, orange, or yellow, if you don’t have red on hand.
- Organic Red Onion: The under-rated staple for this healthy stuffed sweet potato recipe. We’ll be adding it to the stuffing & the guacamole!
- Organic Guacamole: It wouldn’t be a Mexican dish without the guacamole! Homemade of course!
- Organic Spicy Tahini Dressing: This creamy dressing really elevates this recipe & the best part is that it takes no time to make, with minimal ingredients. We’ll be mixing up tahini, sriracha, and lime juice, to complement this burrito bowl.
- Organic Spices: Chili powder, cumin, smoke paprika, sea salt, and black pepper, are the spices used to season this sweet potato recipe.
- Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
- Organic Cilantro: Essential, but if you’re not a fan you can leave it out or add more if you are!
How To Make
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add the bell peppers and spices. Cook for another 2 – 3 minutes. Add dry quinoa, black beans, and liquid. Bring to a boil, then reduce a simmer and cook covered for 15 minutes.
- Spicy Tahini. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with quinoa mixture, guacamole, a drizzle of the spicy tahini dressing, and fresh cilantro. Enjoy!
Tips for Making Stuffed Sweet Potatoes Perfectly
- Bake the Sweet Potatoes First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing, guacamole, and the spicy tahini dressing.
- Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
- Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen.)
- Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.
- Organic Black Beans: I used organic black beans, but pinto beans will also work.
- Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!
Storing & Reheating
As mentioned above, this healthy stuffed sweet potato recipe is perfect for leftovers & meal prep! Just be sure to let the sweet potato and filling cool completely before transferring to separate air-tight glass containers.
Fridge Storage. Transfer to sweet potato, filling, and sauce, to separate air-tight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the guacamole and spicy tahini dressing.
More Vegan Recipes You’ll Love
- Vegan Chipotle Stuffed Sweet Potatoes
- Vegan Stuffed Pepper Casserole
- Vegan Sweet Potato Nachos
- Sweet Potato & Black Bean Quinoa Chili
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Mexican Quinoa Stuffed Sweet Potatoes
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 2 – 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
Mexican Quinoa Stuffed Sweet Potatoes are loaded with flavor and wholesome ingredients. Baked sweet potatoes packed with a protein-rich filling, garnished with homemade guacamole, and drizzled with a spicy tahini dressing. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep approved!
Ingredients
Always opt for organic ingredients.
SWEET POTATOES
- 2 large or 4 small sweet potatoes
QUINOA FILLING
- 1 tbsp avocado oil
- 2 garlic cloves, minced
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 cup dry quinoa
- 1 (15-oz) can black beans
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Sea salt & black pepper, to taste
SPICY TAHINI DRESSING
- 2 tbsp tahini
- 1 tbsp sriracha
- 2 tsp lime juice
- 2 tbsp filtered water
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
Instructions
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add the bell peppers and spices. Cook for another 2 – 3 minutes. Add dry quinoa, black beans, and liquid. Bring to a boil, then reduce a simmer and cook covered for 15 minutes.
- Spicy Tahini. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with quinoa mixture, guacamole, a drizzle of the spicy tahini dressing, and fresh cilantro. Enjoy!
Notes
Bake the Sweet Potatoes First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing, guacamole, and the spicy tahini dressing.
Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen.)
Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.
Organic Black Beans: I used organic black beans, but pinto beans will also work.
Organic Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with cashew butter!
Storing & Reheathing: Transfer to sweet potato, filling, and sauce, to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the guacamole and spicy tahini dressing.
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