If you can’t tell already, I am a BIG fan of sweet potato. Why?! Well it’s naturally sweet, starchy, and perfect for using it as a side or even as a base, like in this recipe. And I love the combo of quinoa and sweet potato and topping it with a sauce, it’s perfection. I know you will like this Quinoa Stuffed Sweet Potato with Cilantro Lime Sauce. It has a good Mexican / Southwest flare to it and its simply to make.
Vegan Stuffed Sweet Potatoes With Mexican Quinoa & Lime Dressing
Sweet potatoes are one of my favorite carbohydrates to use when focusing on fueling my family, especially since my kids are always active. They are also rich in vitamin A (beta-carotene which gives it that beautiful orange color), fiber, carbohydrates, potassium, vitamin C, manganese, copper, and B vitamins.
This recipe couldn’t be more simple, you literally are baking a sweet potato and filling it with quinoa, adding whatever veggies you can find and drizzle it with this amazing cilantro sauce. My favorite part about making this recipe is mixing up the veggies and switching it up a bit depending on what I have in the fridge, my favorite is broccoli and other cruciferous vegetables. I also like adding beans to add more protein content. The combinations are endless!
I wanted to get a little more creative and felt that this recipe needed a little sourness to add to the sweet and salty flavors. So I started with an avocado base, added a half bunch of fresh cilantro, lime (lots of lime) and a handful of cashews to give it a more creamy consistency. I’m so happy with all the combination of flavors. I hope you like it too and add it to your inventory of dinner ideas!
A hearty plant-based dinner using only 10 ingredients!
Quinoa Stuffed Sweet Potato!
- 4 medium sweet potatoes
- 1 cup quinoa
- 1 15oz can or 1.5 cups black beans
- 2 cups water
- 1/4 tsp each sea salt and cumin, plus more to taste
- 1 red bell pepper
- 1/4 cup green onion, sliced
- optional: Top with your favorite veggies, examples listing above!
Cilantro Lime Sauce!
- 1 small ripe avocado
- 1/2 bunch cilantro, chopped
- 2–4 small limes, juiced
- 1/2 cup cashews
- 1/2 cup water to thin
- 1/4 tsp each sea salt plus more to taste
- Preheat oven to 400 degrees F. Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
- Once oven is hot, place sweet potatoes on a baking dish and bake for 45 minutes – 1 hour, or until tender to the touch. Time will vary depending on size of potato.
- In the meantime, heat a small saucepan over medium-high heat. Once hot, add quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
- Add water and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy.
- Remove quinoa from heat and add cooked veggies, beans, and season with a pinch sea salt. Stir, adjust seasonings as desired, and set aside, slightly covered.
- To prepare dressing, add all ingredients to a blender and blend. Scrape down sides as needed.
- Taste and adjust seasonings as needed, adding more lime, salt, water for thinning. Set aside.
- Prepare any remaining toppings, such as chopped onion, sliced avocado, cilantro (optional).
- To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with quinoa mixture.
- Top with a healthy drizzle of the cilantro lime sauce, and any other desired toppings
Store leftover separately in the refrigerator up to 4 days.
- Category: Entree
- Cuisine: Vegan, Gluten Free
- Serving Size: 1
- Calories: 527
- Sugar: 9.5g
- Fat: 22.5g
- Carbohydrates: 72.6g
- Fiber: 13.1g
- Protein: 14.9g
- Cholesterol: 0g
Let me know what you think when you give this recipe a go! Leave a comment and rate it. I love seeing what you all are cooking up in the kitchen, take a picture and tag me @LiveSimplyNatural on Instagram!