Roasted sweet potato boats filled with fluffy quinoa and black beans, finished with fresh red salsa.

Roasted Sweet Potatoes Stuffed with Black Beans and Quinoa

Tender roasted sweet potatoes stuffed with spiced black beans, fluffy quinoa, rich avocado oil, and zesty salsa for an easy dinner.

Prep10 min
Cook40 min
Total50 min
Serves4
VegetarianVeganGluten-freeDairy-free
8989/100 · ExcellentBuilt on sweet potatoes, black beans and salsa. Held back by chili powder.

Halved sweet potatoes roast cut-side down until caramelized and fork-tender, creating the ideal base for a vibrant Mexican-inspired filling. Fluffy quinoa and black beans simmer together with warming spices, bright lemon juice, and rich avocado oil. Finished with scoops of tangy salsa, this nourishing plant-based dish delivers big flavor with everyday ease.

Ingredients

Every ingredient is a real Clearshelf product, scored

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

Method

  1. 1

    Preheat the oven to 425°F (220°C). Take 5 minutes to scrub and halve the sweet potatoes lengthwise, then brush the cut sides with 1 tablespoon of avocado oil and season with 1/4 teaspoon salt and the black pepper.

  2. 2

    Place the sweet potatoes cut-side down on a parchment-lined baking sheet and roast for 25 minutes until tender and caramelized along the edges.

  3. 3

    While roasting, combine the rinsed quinoa, black beans, water, ground cumin, chili powder, garlic powder, and remaining 1/2 teaspoon salt in a saucepan; bring to a boil, cover, and simmer over low heat for 12 minutes.

  4. 4

    Remove the saucepan from the heat and allow the quinoa and bean mixture to rest covered for 3 minutes, then stir in the remaining 1 tablespoon of avocado oil.

  5. 5

    Turn the roasted sweet potatoes cut-side up, gently fluff the centers with a fork, heap the warm quinoa and black bean filling into each half, and return to the oven for 5 minutes so the flavors meld.

  6. 6

    Remove the sweet potatoes from the oven, spoon the salsa generously over the top of each half, and serve immediately.

Tip

Cook the seasoned quinoa and black beans ahead of time and store in an airtight container for up to 4 days. Any remaining filling works wonderfully as a base for weekday taco bowls or breakfast burritos.

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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.