Mexican Quinoa Topped Sweet Potatoes

Ingredients:

• 2 large sweet potatoes
• 1/3 C red onion – chopped
• 1/3 C bell pepper – chopped
• 3/4 C frozen corn
• 3/4 C cooked quinoa
• 1 can black beans – drained and rinsed
• 1 TBS chili powder
• 1 1/2 tsp cumin
• 1 tsp. smoked paprika
• salt to taste
• 1 avocado – mashed
• cilantro – chopped
• wedge(s) of lime

Instructions:

1. Preheat oven to 400°F.  Wash sweet potatoes, prick with fork several times, and place on baking sheet.  Bake 40-60 minutes to desired softness.
2. Meanwhile, Saute onion and pepper until tender. (using oil is optional with non-stick pan)
3. Add corn, quinoa, black beans and spices and cook for 2-3 more minutes.
4. Once sweet potatoes are done to your preference, let rest for about 5 minutes then slice in half lengthwise.  Place on/in serving dish and top with the Mexican Quinoa mixture, some mashed avocado, cilantro, and a squeeze of lime.

 

Cathy’s Tip – Substitute home made guacamole for the plain mashed avocado.  Delish!