Baked sweet potatoes stuffed with a healthy, fresh medley of sauteéd vegetables. One of these makes a meal, with plenty of protein and tons of nutrients. Squeeze fresh lime over top for the finishing touch!
Prep Time:15 mins
Cook Time:50 mins
Total Time:1 hour 5 minutes
4 sweet potatoes
olive oil spray
1/2 cup cooked quinoa
2 red bell peppers [julianned]
2 medium sweet onions [thickly sliced]
1–15 oz can of black beans
1–1/2 tablespoons olive oil [add more when necessary]
1–1/4 teaspoons sea salt
fresh cilantro for garnish
Preheat oven to 415º.
Spray sweet potatoes with olive oil and wrap in foil. Place on a baking sheet and roast for 50 minutes or until fork tender.
While the sweet potatoes are roasting, prepare the onion and red pepper as instructed above. Heat oil in a large skillet over medium-high heat. Add onions and pepper and sauté for 5-7 minutes.
Add black beans, quinoa, sea salt, and more olive oil if necessary. Continue to heat for 3-5 more minutes.
When the sweet potatoes are done, slice them in half and fill with the stuffing.