Looking for a meal that is FULL OF FLAVOR and PROTEIN PACKED? Well, look no further! This dish is perfect for lunch or dinner with the family. Dining alone? That’s cool! This dish also makes for a great meal prep or make ahead meal. I love having these ready in the fridge when I need to eat something hearty before or after instructing or completing a group fitness class.
First, I pop a few sweet potatoes in the oven. I LOVE SWEET POTATOES. Who’s with me? Who am I kidding… you do too. Sweet potatoes are everything.
While the potatoes are in the oven, I prepare the Mexican Inspired Quinoa Black Salad…aka, the stuffing. Would be a great dish to bring to a potluck as it is delicious served hot, room temp, or cold. This salad makes for a great dish on its own, especially served with some avocado slices like shown above. Yum.
Next, I quickly whip up the spiced cashew cheese sauce. Maybe my favorite part. Creamy with tons of flavor with anti-inflammatory properties… yea baby, pile it on!
Anyway, that’s pretty much it! I also like to add a few slices of ripe avocado and some additional chopped cilantro to top. Yasss… ENJOY!
Quinoa Black Bean Stuffed Sweet Potatoes
Ingredients
- 5 medium sweet potatoes similar sized
- 1 cup quinoa
- 1 8oz can black beans
- 1 red pepper diced
- 1 yellow pepper diced
- 1/2 red onion diced
- 1/2 poblano pepper diced
- 1-2 limes juiced
- 1 large handful cilantro fresh, finely chopped
- 1 1/2 cups cashews raw
- 1 cup filtered water
- 1/4 cup nutritional yeast
- 1 tablespoon ground turmeric
- 1 tablespoon smoked paprika
- 1/2 tablespoon black pepper
- 1/2 teaspoon salt I prefer pink himalayan
- 1-3 avocado (optional)
Instructions
Roasted Sweet Potatoes
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Preheat the oven to 350 degrees Fahrenheit. Clean the sweet potatoes, dry, pierce each with a fork a few times, and roast for 45 minutes to an hour or whenever the potatoes are soft all the way through.
Quinoa Black Bean Salad
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First cook the quinoa by adding the quinoa with 2 cups of water. Bring to a rolling boil, reduce heat, cover, and simmer for about 15 minutes or until the water is completely evaporated. Let stand for a few minutes to steam and then fluff with a fork. Transfer to a large mixing bowl.
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Add the beans, peppers, onion, lime juice, and cilantro. Combine. Salt and pepper to taste.
Spiced Cashew Cheese Sauce
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Add the cashews, water, nutritional yeast, smoked paprika, turmeric, black pepper, and salt to a high speed blender and blend until smooth and creamy. If too runny, add more cashews. If too thick, add more water.
Assembly
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Cut the sweet potatoes open and gently press the ends gently to help create a well or deeper bowl. Fill the potatoes with the quinoa salad, top with spiced cashew cheese sauce. Maybe slice with an avocado or top with more cilantro. ENJOY!
