Honey-Lime Quinoa Stuffed Sweet Potatoes
Honey-Lime Quinoa Stuffed Sweet Potatoes might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 289 calories. This recipe serves 8. For $1.09 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy has 1260 fans. Head to the store and pick up canned black beans, sour cream, yellow onion, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is amazing. If you like this recipe, take a look at these similar recipes: Honey-Lime, Black Bean, Corn Stuffed Sweet Potatoes, Honey Chipotle Roasted Tofu and Sweet Potato Bowls with Quinoan and Honey Lime Vinaigrette, and Honey-lime Sweet Potatoes.
Servings: 8
Ingredients:
1 (15 oz) can black beans, drained and rinsed
3 Tbsp chopped cilantro, plus more for garnish
1 clove garlic
1/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground paprika
3 1/2 Tbsp honey
3 1/2 Tbsp fresh lime juice
2 oz shredded Monterey Jack cheese (1/2 cup)
1 Tbsp olive oil
1/8 tsp caynenne pepper
1 cup uncooked quinoa
Salt and freshly ground black pepper
Sour cream for serving, optional
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
1 3/4 cup low-sodium chicken broth or vegetable broth
1 cup chopped yellow onion
1 1/2 cups grilled or frozen corn
Equipment:
oven
baking sheet
sauce pan
frying pan
bowl
Cooking instruction summary:
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.Recipe Source: Cooking Classy
Step by step:
1. Preheat oven to 400 degrees.
2. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes. Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
3. Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting.
4. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
5. Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese.
6. Transfer to oven and broil until cheese has melted.
7. Serve warm garnished with cilantro and sour cream if desired.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
