Stuffed Vegan Mexican Sweet Potatoes
User Reviews
5.0
3 reviews
Excellent
Stuffed Vegan Mexican Sweet Potatoes
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This recipe for Stuffed Vegan Mexican Sweet Potatoes is tasty and simple to cook! The salty Southwestern flavors combine well with the sweet potatoes.
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Ingredients
- 2 sweet potatoes baked
- olive oil
- 1 small onion chopped
- ½ red bell pepper cubed
- ¼ cup frozen corn
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp ground cumin
- ½ cup cooked quinoa
Garnish
- salsa
- cilantro
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Instructions
- Cook sweet potatoes on a plate for 40–45 minutes at 450°F.
- Leave for 10 minutes and make an incision along the length. Once cooled, cut the sweet potato in half.
- Heat the oil in a skillet and brown onion and pepper.
- Add the corn and the spices. Cook for another 2 minutes, then add the cooked quinoa.
- Put the quinoa mixture on top of the sweet potatoes.
- Garnish with salsa and cilantro.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
73g
(24%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
268mg
(11%)
Potassium
1267mg
(36%)
Fiber
14g
(56%)
Sugar
14g
(28%)
Vitamin A
35425IU
(709%)
Vitamin C
49mg
(54%)
Calcium
162mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 268mg | 11% |
| Potassium | 1267mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 35425IU | 709% |
| Vitamin C | 49mg | 54% |
| Calcium | 162mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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