Stuffed Sweet Potatoes with Black Beans and Quinoa
Hi from our new house!!! I’m currently shifting my way through a maze of boxes, with the goal of having our kitchen organized by dinner time. I’d love nothing more than to fix us an easy, healthy weeknight dinner like these Stuffed Sweet Potatoes with Black Beans and Quinoa.
A filling, hearty vegetarian dinner or lunch, these sassy southwest sweets are an all-in-one meatless meal that will leave everyone at the table feeling satisfied.
Baked stuffed sweet potato recipes like this one are an ideal strategy for knocking out every food group in a single dish.
The baked sweet potato itself serves as the tasty vehicle. These super spuds, which are a rich source of fiber, vitamins and minerals like vitamin C and iron, and beta-carotene, have potential that extends well beyond a side dish.
Think of sweet potatoes as your weeknight dinner canvas, ready to be stuffed and served as the main event.
To ensure our savory stuffed sweet potatoes are plenty filling and hearty, I loaded them with protein-rich ingredients like black beans, quinoa, and Greek yogurt. In addition to being high in protein, the Greek yogurt also has the bonus effect of making the sweet potato filling rich and creamy.
For even more veg, I also added sautéed bell peppers and a jalapeno for kick. The peppers give the filling a colorful, confetti-like appearance, plus a bonus serving of veggies that you’ll feel great loading onto your fork.
Since I was heading down the black bean stuffed sweet potato route, I opted to season the filling with some of my favorite southwest/taco/life spices like chili powder, cumin, and smoked paprika. The heat is subtle enough so that it won’t overwhelm spice-sensitive palates, but it’s present enough to keep the filling lively and interesting. The spices pair nicely with the sweetness of the potatoes too.
If you’d like to make these stuffed sweet potatoes vegan, you can omit the Greek yogurt or try swapping it for another creamy option like my vegan queso (SO GOOD) or even guacamole.
Even if you don’t go the vegan sweet potato route, both the vegan queso and guac (or avocado) are completely YUM, so feel free to slather them on with abandon.
If you’d like another savory stuffed sweet potato option in a similar flavor realm, try these Mexican Stuffed Sweet Potatoes. The egg on top makes them a winner for breakfast and brinner.
Completely different but equally delicious savory stuffed sweet potato option: Slow Cooker Healthy Buffalo Chicken Stuffed Sweet Potatoes. These chicken stuffed sweet potatoes are ideal if you’re looking for a recipe for stuffed sweet potatoes Paleo-style…or if you are like our household and buffalo chicken anything can do no wrong.
With love from a very messy kitchen: Savory Stuffed Sweet Potatoes with Black Beans.
Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa
For the Sweet Potatoes
- 6 small sweet potatoes — about 8 ounces each
- 1/3 cup quinoa — or 1 cup leftover cooked quinoa
- 1 tablespoon olive oil
- 1 small yellow onion — diced
- 1 small red bell pepper — diced
- 1 jalapeno — cored, seeded, and finely chopped
- 1/2 teaspoon kosher salt
- 2 cloves garlic — minced (about 2 teaspoons)
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can low-sodium black beans — rinsed and drained
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice — from about 1 lime
- 1 cup shredded Monterey jack, pepper jack, or cheddar cheese — divided
- Prepared salsa
- Diced avocado — or guacamole
- Plain non-fat Greek yogurt — or sour cream
- Fresh cilantro
Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.
Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.
Nutrition InformationAmount per serving (1 potato) — Calories: 401, Fat: 9g, Saturated Fat: 4g, Cholesterol: 18mg, Carbohydrates: 66g, Fiber: 12g, Sugar: 12g, Protein: 16g
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