Stuffed Vegan Mexican Sweet Potatoes
User Reviews
5
3 reviews
Excellent
Stuffed Vegan Mexican Sweet Potatoes
Report
This recipe for Stuffed Vegan Mexican Sweet Potatoes is tasty and simple to cook! The salty Southwestern flavors combine well with the sweet potatoes.
Share:
Ingredients
- 2 sweet potato baked
- olive oil
- 1 onion chopped, small
- ½ red bell pepper cubed
- ¼ cup corn frozen
- 2 tbsp chili powder
- 1 tsp oregano dried
- 1 tbsp cumin ground
- ½ cup quinoa cooked
Garnish
- salsa
- cilantro
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
Show Details
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%)
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
3 reviews
Excellent
Other Recipes
You'll Also Love
