What could go wrong with a sweet and savory dinner? Nothing. The answer is nothing! I was inspired to make this recipe by The Garden Grazer's Mexican Quinoa Stuffed Peppers (found here: https://www.thegardengrazer.com/2015/10/mexican-quinoa-stuffed-peppers.html). My husband and I have been digging potatoes lately and sweet potatoes taste like fall, so I think I've said enough. :) Enjoy!
6 medium sweet potatoes
2 cups cooked brown (or white) rice (cook 1 cup of dry rice) or quinoa
1 can corn, drained
1 can black beans, drained and rinsed
1/2 cup salsa
3/4 cups green onions, chopped
1 tsp cumin
1 tsp chili powder
1 tsp salt
dash of cayenne
Make it a meal:
Pre-heat oven to 425 degrees (or, if you're running late/lazy, use the microwave for the potatoes) and bake the potatoes for about 60 min, or until oozing and fragrant and fork tender.
Cook the rice according to directions on the bag, then add the rest of the ingredients to a large bowl and mix well.
Cut open the potato and mash it with a fork, scoop the Mexican rice mixture over that and top with oil free roasted broccoli (in separate post), lettuce, guacamole and salsa.