Savory Stuffed Sweet Potato
Tender sweet potato filled with a flavorful mixture of quinoa, veggies, and spices, topped with a creamy avocado sauce. A nutritious, low-calorie dinner bursting with deliciousness.
ingredients
- 1 medium sweet potato
- 1/4 cup cooked quinoa
- 1/4 cup mixed bell peppers, diced
- 1/4 cup zucchini, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup black beans, rinsed and drained
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 avocado, mashed
- 1 tablespoon plain Greek yogurt
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat oven to 400°F (200°C). Pierce sweet potato with a fork a few times and bake for 40-45 minutes until tender.
- 2.
While the sweet potato is baking, in a skillet over medium heat, sauté bell peppers, zucchini, and cherry tomatoes for 5-6 minutes, until tender.
- 3.
Add cooked quinoa, black beans, cumin, paprika, garlic powder, salt, and pepper to the skillet. Stir well and cook for an additional 2 minutes.
- 4.
In a small bowl, mix mashed avocado and Greek yogurt until smooth.
- 5.
Once the sweet potato is cooked, slice it open lengthwise and fill it with the quinoa and vegetable mixture. Top with the avocado sauce and garnish with fresh cilantro if desired.
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