This is such a delicious, hearty and healthy meal full of vitamins, minerals and fiber. It is sure to keep you feeling full and satisfied without feeling heavy due to the complex carbs and all the delicious veggies that are jam packed into this meal! Due to the quinoa and black beans, it also packs a mighty protein punch, you can’t go wrong with healthy Mexican any night of the week!
Serves – 2, as a main meal (may have some left over black bean and quinoa mixture)
Prep time –15 Minutes Cook time – 45 minutes
1 tablespoon olive oil
2 large sweet potaoes
1/4 cup red onion, finely chopped
1 ear of corn, cut off the cob
1/2 a red capsicum, diced
1/3 cup tomato, diced
1/2 cup of cooked quinoa
1 cup of canned black beans, rinsed and drained
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
Sea salt to taste
1 mashed avocado
Fresh chopped coriander
Squeeze of lime
Preheat oven to 200 degrees Celsius, prick your sweet potatoes a few times with a fork. Line a tray with baking paper and bake in the oven for 40-45 minutes until they feel soft all the way through when you stick a fork or skewer through the middle.
Meanwhile, heat the chopped onion in a pan over medium heat with olive oil for around 5 minutes until they start to turn translucent. Then add the corn, capsicum, chopped tomatoes, black beans, cooked quinoa and spices and cook for an additional 3-4 minutes until heated through.
When the sweet potatoes are cooked take them out of the oven and let them rest for 5-10 minutes. Slice them in half and top with your quinoa and black bean mixture with a drizzle of lime, mashed avocado and fresh coriander.