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Easy Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins recipe photo

Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins

These Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins are bursting with flavor! A hearty blend of quinoa, beans, and spices, all housed in sweet potato skins.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Sweet Potatoes:
  • 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

Equipment

  • Grill or grill pan
  • Baking sheet
  • Mixing bowls
  • Sharp knife
  • Measuring spoons
  • Spatula

Method
 

Directions:
  1. Begin by preheating your grill or grill pan to medium-high. Wash and poke holes in the sweet potatoes with a fork. 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.
  2. While the sweet potatoes are grilling, 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.
  3. 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.
  4. 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.
  5. 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!

Notes

  • For a vegetarian option, add extra veggies like zucchini or mushrooms for more volume.
  • For a spicier kick, increase the amount of chipotle chile or add jalapeños.
  • If you have leftovers, these stuffed sweet potatoes freeze beautifully for up to three months.