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