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When preparing sweet potatoes for your taco bowls, you might wonder whether baking or microwaving is the better method. Each cooking technique has its advantages and disadvantages.

Stuffed Sweet Potato Taco Bowls

Elevate your mealtime with stuffed sweet potato taco bowls, a delicious and nutritious dish that combines the natural sweetness of baked sweet potatoes with hearty black beans, fluffy quinoa, and colorful sautéed vegetables. Each bowl is a vibrant celebration of flavors and textures, making it perfect for lunch, dinner, or entertaining. Customizable and packed with essential nutrients, this meal is ideal for everyone in the family. Discover the simplicity of preparation and the joy of a wholesome, plant-based feast.
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 cup cooked quinoa (or rice)

1 cup corn (frozen or canned, drained)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper, to taste

1 avocados, diced

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: shredded cheese or dairy-free alternative

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet and bake for 45-60 minutes, until tender.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, sautéing for about 5 minutes until they are soft. Add the minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2 minutes until fragrant.

        Mix the Filling: In a large bowl, combine the black beans, cooked quinoa, corn, and the sautéed vegetable mixture. Stir well to combine. Taste and adjust seasoning if needed.

          Stuff the Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and allow to cool slightly. Cut them in half lengthwise and scoop out a bit of the flesh to create a cavity for the filling. Spoon the quinoa and black bean mixture generously into each sweet potato half.

            Serve and Garnish: Serve the stuffed sweet potatoes in bowls. Top with diced avocado, cherry tomatoes, and fresh cilantro. Squeeze fresh lime juice over each bowl for extra flavor. If desired, sprinkle with shredded cheese or a dairy-free alternative.

              Enjoy: Dig into your vibrant and nutritious stuffed sweet potato taco bowls!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings