Mexican Quinoa Stuffed Sweet Potatoes

Sam

4 sweet potatoes

1 cup cooked quinoa

1 capsicum, diced

1 red onion, diced

1 can black beans

1 cup frozen corn

2 tsp cumin

1 tsp paprika

Salt to taste

1. Preheat oven 200°C. Give sweet potatoes a little wash and dry. Add to lined baking tray and poke with fork a couple times. Cook for 45 mins or until fork tender.

2. Fry up capsicum and onion until soft. Add quinoa, corn, beans and spices.

3. When sweet potatoes are done, take out and rest for 5 mins. Cut in half and scoop out a little flesh to make a opening. Mix flesh through mixture. Stuff mixture in potato. (Top with a little grated cheese if you like). Pop back into oven for 10 mins.

4. Take out, top with mashed avocado, tahini or Greek yoghurt and coriander. Serve!

* can add chicken to mixture if you want.

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