Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes
Prep time
Cook time
Total time
Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes. Hearty, protein packed and full of vitamins. A fantastically delicious vegetarian meal that even meat eaters will love.
Recipe type: Vegetarian
Serves: 4
  • 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 tbsp oil (olive, coconut or ghee because you will use it to saute)
  • 1 cup chopped yellow onion
  • 1 clove garlic or ½ tsp garlic minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1½ cups cooked edamame
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • ¼ tsp ground coriander
  • ⅛ tsp caynenne pepper
  • 3 tbsp fresh lime juice
  • 3 tbsp raw honey
  • dash of salt and pepper
  1. Preheat oven to 400 and bake sweet potatoes for 50 - 55 minutes. They should be soft.
  2. While the sweet potatoes are cooking, in a large saucepan bring quinoa and vegetable broth to a boil and then lower to a simmer and cover for 30 minutes, stirring occasionally.
  3. In a small skillet, heat oil (I used ghee) and saute the chopped onions for 4 to 5 minutes, browning them slightly. In the last minute of sauteing, add the garlic and mix and continue cooking for the last minute.
  4. Once the quinoa is cooked, add onion/garlic, black beans, edamame, spices, lime juice, honey, salt/pepper.
  5. When the sweet potatoes are done baking, let them cool a minute so you can handle them without getting burned.
  6. Once cooled, using a paring knife, slice a long oval in the top of the potato and scoop out about 60% of the sweet potato and set aside (save it for another recipe or make mashed sweet potatoes for tomorrows dinner).
  7. Once the insides have been scooped out, fill the hole with the quinoa mixture.
  8. Serve.
  9. **Optional: top with your favorite vegan or regular cheese**
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