/recipes/stuffed-sweet-potato-boats/stuffed-sweet-potato-boats.png /recipes/stuffed-sweet-potato-boats/stuffed-sweet-potato-boats.png

Stuffed Sweet Potato Boats

Servings: 4 | 45 minutes | 450 kcal

Sweet potatoes have been a staple in the Americas for thousands of years. This dish combines the flavors of the New World with those from the Old, making it a true fusion cuisine.

The first time I tried making this recipe, I accidentally added twice the chili powder. It turned out to be a happy mistake, as the extra heat added an exciting twist to the dish!

Ingredients

  • 4 medium-sized sweet potatoes
  • 1 tbsp olive oil
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped zucchini
  • 1 cup frozen corn, thawed
  • 1 cup canned black beans, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 cup cooked quinoa
  • 1 cup finely chopped fresh cilantro, divided
  • 1 medium lime, sliced into wedges

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place sweet potatoes on a baking sheet and bake for 40-45 minutes, or until tender.
  3. Meanwhile, heat olive oil in a pan over medium heat. Add red bell pepper and zucchini, and sauté for 5-7 minutes, until softened.
  4. Add corn, black beans, chili powder, cumin, smoked paprika, and sea salt to the pan. Stir and cook for another 3-4 minutes.
  5. Remove pan from heat, and stir in cooked quinoa and half of the cilantro.
  6. When the sweet potatoes are done, carefully slice each one open and scoop out a little bit of the flesh to create a boat.
  7. Fill each sweet potato boat with the quinoa mixture, and top with remaining cilantro.
  8. Serve with lime wedges for squeezing on top.

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