Name: Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 pieces sweet potatoes (washed and poked with holes); 1 pieces red pepper (diced); 1 ear corn (husked and kernels removed); 1 teaspoon chipotle chile in adobo (minced); 1 pieces lime (juiced); 3 tablespoons olive oil (for roasting and drizzling); 1 tablespoon cumin; 2 tablespoons smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon chipotle chile powder; 1 tablespoon brown sugar; 2 tablespoons fresh cilantro (chopped); 1 teaspoon salt; 1 teaspoon pepper; 1 cup cooked quinoa; 1 cup spinach (chopped); 1 cup black beans; 1 cup shredded sharp cheddar cheese; 1 pieces avocado (chopped)

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There’s something undeniably comforting about sweet potatoes, especially when they are transformed into a canvas for vibrant Tex-Mex flavors. This Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins recipe combines hearty quinoa, spicy chipotle, and creamy avocado, perfect for a filling lunch or a delightful dinner. With the smoky essence of grilled sweet potatoes, each bite is a burst of flavor that warms your heart and satisfies your cravings. Plus, it’s a wonderful way to incorporate more plant-based ingredients into your diet without sacrificing taste.

Why I Love This Recipe

I adore this recipe for several reasons. First, the combination of sweet and savory flavors is simply irresistible. The natural sweetness of the roasted sweet potatoes pairs perfectly with the spiciness of the chipotle and the freshness of the veggies. Second, it’s incredibly versatile. You can easily adapt the stuffing to include your favorite ingredients or whatever you have on hand. Lastly, these stuffed sweet potato skins are not only delicious but also packed with nutrients, making them a wholesome choice for any meal.

What We’re Using

4 sweet potatoes: The star of the show, providing a sweet and creamy base.
1 red pepper: Adds a crunchy texture and a pop of color.
1 ear corn husked: Fresh corn gives a sweet, juicy bite.
1 teaspoon chipotle chile in adobo minced: Brings smoky heat to the dish.
Juice of 1 lime: Brightens up the flavors.
3 tablespoons olive oil: For roasting and drizzling.
1 tablespoon cumin: Adds warmth and earthiness.
2 tablespoons smoked paprika: Enhances the smoky flavor.
1 teaspoon onion powder: For depth of flavor.
1 teaspoon garlic powder: A must-have for savory dishes.
1 teaspoon chipotle chile powder: Extra heat and flavor.
1 tablespoon brown sugar: Balances the spices with sweetness.
2 tablespoons fresh cilantro chopped: Adds freshness and brightness.
1 teaspoon salt: Enhances all the flavors.
1 teaspoon pepper: For a little kick.
1 cup cooked quinoa: A protein-packed filling.
1 cup spinach chopped: Adds nutrients and color.
1 cup black beans: Provides additional protein and fiber.
1 cup shredded sharp cheddar cheese: For a cheesy finish.
1 avocado chopped: Creamy and delicious topping.

Kitchen Gear Checklist

Grill or grill pan: Essential for achieving that smoky flavor.
Baking sheet: For roasting the sweet potatoes.
Mixing bowls: To combine the quinoa filling.
Sharp knife: For chopping the veggies and sweet potatoes.
Measuring spoons: For precise ingredient measurements.
Spatula: For mixing and serving.

Directions: Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins

Step 1: Prepare the Sweet Potatoes

Begin by preheating your grill or grill pan to medium-high. While it’s heating, wash and poke holes in the sweet potatoes with a fork. This allows steam to escape during cooking. Lightly coat them with 1 tablespoon of olive oil and a sprinkle of salt. Wrap each sweet potato in aluminum foil and place them on the grill. Grill for about 30-40 minutes, turning occasionally, until they are tender and cooked through.

Step 2: Prepare the Filling

While the sweet potatoes are grilling, you can prepare the filling. In a large mixing bowl, combine the cooked quinoa, chopped spinach, black beans, diced red pepper, corn kernels, minced chipotle chile, lime juice, cumin, smoked paprika, onion powder, garlic powder, chipotle chile powder, brown sugar, cilantro, salt, and pepper. Mix everything well until all the ingredients are evenly distributed.

Step 3: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are grilled and tender, remove them from the grill and let them cool slightly. Carefully unwrap each potato and slice them in half lengthwise. Scoop out some of the flesh to create a space for the filling, being careful not to break the skin. Mix the scooped sweet potato flesh into the quinoa mixture for extra flavor and creaminess.

Step 4: Fill and Top

Spoon the quinoa filling generously into each sweet potato half. Top each stuffed sweet potato with shredded cheddar cheese. You can return them to the grill for about 5 minutes to melt the cheese or place them under a broiler for a few minutes.

Step 5: Serve

Once the cheese has melted and the filling is heated through, remove the stuffed sweet potatoes from the grill. Top them with chopped avocado and additional cilantro if desired. Serve warm, and enjoy the delightful blend of flavors in each bite!

Fit It to Your Goals

For a vegetarian option: This recipe is already vegetarian, but you can add extra veggies like zucchini or mushrooms for more volume.
For a spicier kick: Increase the amount of chipotle chile in adobo or add jalapeños to the filling.
For a lower-carb option: Substitute the sweet potatoes with zucchini boats or bell pepper halves.
For extra protein: Add grilled chicken or turkey to the filling mixture.

Watch Outs & How to Fix

Be cautious not to overcook the sweet potatoes, as they can become mushy and difficult to handle. If this happens, simply mash the filling a bit more and ensure it still tastes great. Additionally, if you find the filling too spicy, add more avocado or a dollop of sour cream to balance the heat. If you are short on time, consider baking the sweet potatoes in the oven at 400°F instead of grilling them.

Freezer-Friendly Notes

If you have leftovers or want to prep ahead, these stuffed sweet potatoes freeze beautifully. Allow them to cool completely, then wrap them tightly in plastic wrap and store them in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, simply thaw in the refrigerator overnight and warm them in the oven or microwave until heated through.

Handy Q&A

Can I use other types of beans?

Absolutely! Feel free to swap black beans for pinto beans, kidney beans, or even chickpeas based on your preference.

How can I make this dish vegan?

To make this recipe vegan, simply omit the cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients are already vegan-friendly!

What can I serve with these stuffed sweet potatoes?

These stuffed sweet potatoes pair wonderfully with a fresh salad, guacamole, or even a side of rice for a complete meal.

How do I know when the sweet potatoes are done?

The sweet potatoes are done when they are tender and can be easily pierced with a fork. They should feel soft and have a slight give when pressed.

Quick Weeknight Wins

Quick Chickpea Salad – A refreshing and protein-packed dish.
One-Pan Vegetable Stir-Fry – A speedy, colorful meal.
Easy Chicken Tacos – A 30-minute dinner idea.
5-Ingredient Pasta – Simple and satisfying.

Before You Go

The Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins are not just a meal; they are an experience filled with flavor and nutrition. Each bite is a delightful combination of texture and taste that will leave you wanting more. Whether you’re preparing these for a family dinner, a potluck, or simply for meal prep, they are sure to impress. Embrace the bold flavors, enjoy the cooking process, and savor every delicious bite of this wholesome creation!