These roasted stuffed sweet potatoes with chipotle quinoa are loaded with smokey chipotle flavour! They’re vegan, gluten-free, and filled with whole grains for a healthy meal!
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Alright, guys. Today we’re doing stuffed sweet potatoes. And not just any stuffed sweet potatoes, roasted stuffed sweet potatoes with chipotle quinoa.

If you’ve never made stuffed sweet potatoes before, I’m telling you they will change your life.

Seriously. Stuffed sweet potatoes have become a staple in my kitchen and I make them weekly for dinners now. They make for such a quick, easy, filling and healthy dinner.

I generally like to add beans, chickpeas or lentils to my stuffed sweet potato for some added protein, and then switch up with some grains, (like quinoa or brown rice) and healthy fats for a perfectly balanced plant-based meal.

Roasted sweet potatoes loaded with quinoa, black beans and chipotle

  • 4 sweet potatoes
  • 1 tbsp avocado oil (or vegetable oil)
  • 1/2 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup quinoa (cooked)
  • 1/2 cup black beans
  • 3 tbsp tomato paste
  • 1/2 cup low sodium vegetable broth (or water works too)
  • 2 tbsp chipotles in adobo, chopped
  • 1 tsp chilli powder
  • 1/2 tsp cumin powder
  • salt & pepper to taste
  • 1/2 cup Daiya vegan cheese
Quick guacamole 
  • 1 avocado
  • 2 tbsp lime juice
  • 1 large handful cilantro, chopped
  • salt & pepper to taste

  1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  2. Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
  3. While the potatoes cook, prepare the stuffing
  4. Heat the avocado oil in a non-stick pan on medium-high heat.
  5. Add the onions and let cook on medium heat for 4-5 minutes.
  6. Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
  7. Let cook until no liquid is remaining.
  8. Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
  9. Stuff the potatoes with the quinoa filling and top with vegan cheese.
  10. Place in the oven under the broiler for 1 minute, or back in the oven at 400 degrees for 2-3 minutes, until the cheese is melted.
  11. To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
  12. Scoop some guacamole on top of each potato to serve.
Save the scooped out potatoes to enjoy on the side, or use in another recipe (like this soup!)

Chipotle peppers in adobo can be a little spicy! If you’re sensitive to spicy food, start with 1 tbsp.

Recipe Source:choosingchia.com