By michelle s
Preheat your oven to 400°F (200°C).
Wash the sweet potato thoroughly and prick it a few times with a fork. Place it on a baking sheet lined with parchment paper.
Bake the sweet potato in the preheated oven for about 35-40 minutes, or until it is tender when pierced with a fork.
While the sweet potato is baking, in a medium bowl, combine black beans, cooked quinoa, corn kernels, salsa, olive oil, salt, and black pepper.
Once the sweet potato is cooked, remove it from the oven and let it cool slightly. Cut it in half lengthwise.
Scoop out a small portion of the flesh from the sweet potato halves to make room for the stuffing, and add the scooped flesh to the quinoa mixture.
Fill the sweet potato halves with the quinoa and black bean mixture, mounding it slightly.
Dice the avocado quarter and sprinkle it over the stuffed sweet potatoes.
Serve immediately, optionally topping it with a bit more salsa if desired.
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This Vegetarian Main Course Gluten-Free recipe is ready in 45 minutes and features medium sweet potato, black beans, cooked quinoa and other delicious ingredients. Contains 390 calories total.
Preheat your oven to 400°F (200°C).
Wash the sweet potato thoroughly and prick it a few times with a fork. Place it on a baking sheet lined with parchment paper.
Bake the sweet potato in the preheated oven for about 35-40 minutes, or until it is tender when pierced with a fork.
While the sweet potato is baking, in a medium bowl, combine black beans, cooked quinoa, corn kernels, salsa, olive oil, salt, and black pepper.
Once the sweet potato is cooked, remove it from the oven and let it cool slightly. Cut it in half lengthwise.
Scoop out a small portion of the flesh from the sweet potato halves to make room for the stuffing, and add the scooped flesh to the quinoa mixture.
Fill the sweet potato halves with the quinoa and black bean mixture, mounding it slightly.
Dice the avocado quarter and sprinkle it over the stuffed sweet potatoes.
Serve immediately, optionally topping it with a bit more salsa if desired.
Calories per Serving: 390
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