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.

Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and great for meatless meals. These savory stuffed sweet potatoes are easy, budget-friendly, and can be baked in advance for meal prep lunches and dinners!

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. 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.

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.

This baked Stuffed Sweet Potatoes recipe with black beans and quinoa has a Southwest-inspired flavor for a filling meal!

About This Stuffed Sweet Potato Recipe

Protein-rich ingredients make these savory stuffed sweet potatoes plenty filling and hearty!

The Ingredients

  • Sweet Potatoes. They’re deliciously creamy with a touch of sweetness, and I prefer them over regular white potatoes. Plus, they’re rich in fiber, vitamins, antioxidants, and minerals.
  • Quinoa. The secret way to make these stuffed sweet potatoes both healthy and filling.
  • More Veggies. I added onion, bell peppers, and jalapeno, which gives the dish beautiful color and a nice kick.
  • Spices. My favorite southwest/taco/life spices like chili powder, cumin, and smoked paprika add subtle heat and pair perfectly with the sweetness of the potato. 
  • Black Beans. A flavorful, protein-rich addition to this recipe.
  • Greek Yogurt. Adds protein and makes the filling rich and creamy.
  • Lime Juice. For a hint of zip.
  • Cheese. The gooey melty cheese on top is so scrumptious! Monterey jack, pepper jack, or cheddar cheese would work great here.

Easy Stuffed Sweet Potatoes are loaded with cheese, black beans, and quinoa.

The Directions

  1. Bake the sweet potatoes: Scrub the sweet potatoes, pat dry, and prick the outsides with a fork. Place on a baking sheet and bake at 400 degrees F until tender. Remove and set aside.
  2. Cook the quinoa according to package instructions.
  3. Prepare the filling: Add the vegetables and spices until tender and fragrant, stirring to coat. Add the beans and quinoa. Remove from the heat, and add the yogurt, lime, and cheese.
  4. Make a slit in the top of the potatoes, and fluff the insides. Lay the potatoes on the baking sheet, then add the filling ingredients, sprinkling cheese over the top. Bake until the cheese is melted. Enjoy hot with your desired toppings.

Recipe Adaptations

  • To Make Vegan. Omit the Greek yogurt or try swapping it for another creamy option like my vegan queso (SO GOOD) or even guacamole.
  • Chicken Stuffed Sweet Potatoes. Stir in some of this Instant Pot Chicken or grilled chicken with the black beans and quinoa.

If you’re looking for a stuffed sweet potatoes paleo recipe, try my Slow Cooker Healthy Buffalo Chicken Stuffed Sweet Potatoes

How Can You Tell if Sweet Potatoes are Still Good?

  • The best way to tell if a sweet potato is still good is by touching. If it feels wet, soft, or looks discolored, it is bad.
  • Unfortunately, if any part of your potato is bad, the entire thing should be thrown out, as the flavor could be compromised.

These savory stuffed sweet potatoes have an awesome Southwest-inspired flavor. Perfect for meal prep!

How to Store and Reheat Stuffed Sweet Potatoes

  • To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm leftovers in the oven at 350 degrees F on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.

Can I prepare sweet potatoes ahead of time? Yes! You can prepare the sweet potatoes themselves ahead of time and stuff them just before serving.

What do Sweet Potatoes Pair Well With?

With love from a very messy kitchen: Savory Stuffed Sweet Potatoes with Black Beans.

Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and great for meatless meals. These savory stuffed sweet potatoes are easy, budget-friendly, and can be baked in advance for meal prep lunches and dinners!
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Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and delicious!

Ingredients

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

For Serving:

  • Prepared salsa
  • Diced avocado — or guacamole
  • Plain non-fat Greek yogurt — or sour cream
  • Fresh cilantro

Instructions

  1. 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.

  2. Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.

  3. 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.

  4. 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.

Course: Main Course
Cuisine: American, Mexican
Keyword: Stuffed Sweet Potatoes, Vegetarian, Vegetarian Dinner

Nutrition Information

Amount 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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