Mexican Quinoa Topped Sweet Potatoes

Mexican Quinoa Topped Sweet Potato


  • 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


  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!

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