Sweet potatoes really are the perfect food: easy to make, versatile, hearty, and healthy, with the ideal balance of sweet and savory flavors. Their sticky-sweet nature holds up really well to Tex-Mex ingredients like salsa and cumin, and that's where I went with this dish.
4 sweet potatoes
1 cup uncooked quinoa
2 cups low-sodium vegetable broth (optional)
1 to 3 tsp. cumin (more or less to taste - I like tons of cumin)
1 1/2 cups cooked black beans (or 1 can)
1 can Rotell tomatoes and chilis, or 1 to 1 1/2 cups of mild salsa, or 1 cup of diced tomatoes
1 avocado, diced
Hot sauce (to taste)
- Bake sweet potatoes, either in the oven or in the microwave.
- While potatoes are cooking, rinse quinoa and prepare according to package directions. Use vegetable broth instead of water for added flavor.
- Once quinoa is cooked, add cumin and stir for a minute. Add beans and Rotell (or salsa or diced tomatoes), and stir to combine. Stir over low heat until heated through.
- Cut cooked sweet potatoes length-wise, without cutting bottom skin. Squeeze open and stuff with quinoa-rice mixture.
- Top each stuffed potato with 1/4 of the diced avocado and hot sauce to taste.