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Loaded Southwestern Quinoa Sweet Potatoes
Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweet potatoes. This sweet potato dish is locked and loaded with chicken, black beans, corn, quinoa, and more!
Ingredients
For
1
Batch(es) Serving size
Loaded Southwestern Quinoa Sweet Potatoes
| 8 California sweet potatoes, washed & scrubbed |
| 1 Cup quinoa (I used ½ cup white & ½ 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 Teaspoon cumin |
| ½ Teaspoon salt & pepper |
| 1 Tablespoon fresh lime juice |
| 1 Cup Mexican blend cheese |
| Cilantro for topping |
Loaded Southwestern Quinoa Sweet Potatoes Directions
- Preheat oven to 400ºF. Pierce sweet potatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.
- In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.
- 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.
- Top with cilantro and more lime juice, if you'd like, and dig in!
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