Vibrant, beautiful, wholesome, nutritious, messy but quick and easy, kind of how we’re starting back at our routines and crazy schedules… this recipe – Spicy Quinoa Chilli Stuffed Sweet Potatoes – still speaks of summer but is still ready to power you for the year ahead!
3 to 4 potatoes, sliced in half
1 onion, diced
3 cloves of garlic, crushed
1 tbs olive oil
1 cup Mawa quinoa
5 to 6 chopped tomatoes
2 cups tomato sauce
1/2 cup chopped pickled jalapeños or more if you want
1.5 tbs chilli powder
2 tsp ground cumin
1.5 tsp paprika
1/2 tsp cayenne pepper
Salt & pepper to taste
1 cup cooked red kidney beans
1 cup cooked black beans
1 cup corn kernels – fresh or canned (if canned, choose them to be organic)
1 small bunch cilantro, chopped
1 lime juiced
1 to 2 avocados, chopped
Cook your Mawa quinoa as directed by the packaging, be careful not to overcook it.
Slice potato in half, drizzle with olive oil and roast at 180C until golden, about 25 mins.
In a medium pot, heat the olive oil, add garlic and then onion. Sauté until translucent and aromatic.
Add the spices, salt, pepper, chopped tomatoes, tomato sauce and quinoa.
Cook for a few mins to thicken.
Fold in beans, corn, 1 to 2 tbs cilantro and lime juice.
Take potatoes out of the oven, spoon chilli on top, garnish with chopped avocado, a little more lemon juice and fresh cilantro.
Recipe by: Lana Nasser
Holistic Health Coach & Chef Consultant