Honey-Lime Quinoa Stuffed Sweet Potatoes

This post serves two purposes:

  1. In preparation for the epic  holiday that is Thanksgiving, I’m trying to eat healthy. That way I can stuff my face guilt free when the big day comes.
  2. I was a little lazy last week and ate out a lot so I didn’t have many recipes to share with you – and since I know I’ll be crazy busy this upcoming week and won’t be cooking, I wanted to make sure I gave y’all a bunch of new things to try before I go off the grid for the week!

That being said, I am actually really excited to share this recipe with you! I live for sweet potatoes, hence why Thanksgiving is one of my favorite holidays. I’ve seen several online recipes about stuffed sweet potatoes and have been wanting to try one for awhile. I stumbled across this recipe from the Cooking Classy food blog and knew I had to try it!

Honey-Lime Quinoa Stuffed Sweet Potatoes: Makes 8 stuffed sweet potatoes (you cut each whole potato in half)


  • 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
  • 1 cup uncooked quinoa
  • 1 3/4 cup low-sodium chicken broth or vegetable broth
  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 clove garlic
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups grilled or frozen corn
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/8 tsp caynenne pepper
  • 3 1/2 Tbsp fresh lime juice
  • 3 1/2 Tbsp honey
  • Salt and freshly ground black pepper
  • 3 Tbsp chopped cilantro, plus more for garnish
  • 2 oz shredded Monterey Jack cheese (1/2 cup)
  • Sour cream for serving, optional


  • Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
  • Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
  • Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
  • Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese.
  • Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.

And boy am I glad I tried this recipe! Not only was this recipe incredibly easy, but the flavor combination is absolutely fantastic, but it’s also cheap! It’s a great vegetarian entrée – yes that’s right – it can act as an entrée… one stuffed sweet potato filled me right up! My friend Rachel enjoyed these honey-lime quinoa stuffed sweet potatoes with me and we were both quite content with the results. I’ll definitely be hanging onto this recipe! 

Have a favorite sweet potato recipe? I’d love to try it and feature it on the blog! Share it with me at eatingmyfeelingsblog@gmail.com.

Happy eating, everybody! ‘Til next time.

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