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Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes
If you’ve seen any of my other recipes, you might have figure out that I love quinoa. Examples would be my quinoa stuffed peppers, amazing quinoa mac and cheese and coconut vanilla quinoa breakfast. Quinoa is so super versatile. It’s one of my favorite things to cook with.
This recipe is packed with so much goodness it’s insane. Loads of protein from the quinoa, edamame, black beans and a even some from the sweet potato.
The sweet potato is one of the healthiest foods you can eat. Did you know it has 213% of the recommended daily requirement of vitamin A? Holy carp.
It’s loaded with vitamin C, biotin (great for hair and skin), potassium, lots of fiber and b-vitamins too. It’s one seriously nutritionally packed veggies. Plus they taste so good. So good that I drove to my moms house and brought her some because I knew she would love it.
I love this recipe so much because not only is it nutritionally packed but it’s FULL of flavor and makes a hearty meal. One large stuffed sweet potato makes a meal. They can also be re-heated easily just by popping them in the microwave for 1 -2 minutes. You can also sprinkle with your favorite shredded cheese if you want.
Whip up a batch of these for Meatless Monday or your vegan friends. Non-vegans will seriously be impressed, I’m not kidding.
- 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
- Preheat oven to 400 and bake sweet potatoes for 50 - 55 minutes. They should be soft.
- 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.
- 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.
- Once the quinoa is cooked, add onion/garlic, black beans, edamame, spices, lime juice, honey, salt/pepper.
- When the sweet potatoes are done baking, let them cool a minute so you can handle them without getting burned.
- 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).
- Once the insides have been scooped out, fill the hole with the quinoa mixture.
- **Optional: top with your favorite vegan or regular cheese**