Honey-Lime Quinoa Stuffed Sweet Potatoes
/ carrington fields
NUTRITION INFORMATION PER SERVING
Serving Size
Serves 8
Calories
198
Protein
7g.
Carbohydrates
7g.
Total Fat
11g.
Cholesterol
4mg.
Potassium
120mg.
Sodium
10mg.
Phosphorus
142mg.
Sugar
0g.
INGREDIENTS
Sweet Potatoes
4med.
Uncooked Quinoa
1c.
Low-sodium chicken broth or vegetable broth
1 3/4c.
Olive Oil
1tbsp.
Chopped Yellow Onion
1c.
Garlic
1clove
Black Beans (Drained and rinsed)
15oz.
Frozen Corn
1 1/2c.
Ground Cumin
1/2tsp.
Ground Paprika
1/2tsp
Ground Coriander
1/4tsp.
Caynenne Pepper
1/8tsp.
Fresh Lime Juice
3 1/2tbsp.
Honey
3 1/2tbsp.
Ground Black Pepper
to taste
Chopped Cilantro
3tbsp.
Shredded Monterey Jack Cheese
2oz.
Sour Cream (Optional)
PREPARATION
1. Preheat oven to 400 degrees.
2. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
3. 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.
4. Heat oil in a skillet over medium-high heat.
5. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting.
6.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.
7. Season with salt and pepper to taste.
8. 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).
9. Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese.
10. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
* - Quantity depends on your individual diet.
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Source: Cooking Classy
