Loaded Southwestern Quinoa Sweetpotatoes


(from AkkadiaThing’s recipe box)

Calories 392; Total Fat 7.3g; Sat Fat 3.5g; Sodium 438mg; Fiber 10.3g; Protein 17.2g

Source: http://www.mjandhungryman.com/loaded-southwestern-quinoa-sweetpotatoes/

Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people

Categories: Dinner / Side Dish


  • 8 California sweetpotatoes, washed & scrubbed
  • 1 cup quinoa (I used 1/2 cup white & 1/2 cup red)
  • 1 cup shredded rotisserie chicken
  • 1 (15 oz) can low-sodium black beans, rinsed & drained
  • 1 cup frozen corn, thawed
  • 1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)
  • 1 tsp cumin
  • 1/2 tsp salt & pepper
  • 1 Tbs fresh lime juice
  • 1 cup Mexican blend cheese
  • Cilantro for topping


  1. Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.

  2. In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.

  3. Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.

  4. Top with cilantro and more lime juice, if you’d like, and dig in!

Email to a friend | Print this recipe | Back