Stuffed Mexican Sweet potatoes With Arugula Salad
  • Cooking Time: 45 minutes
  • Servings: 2
  • Preparation Time: 20 minutes
  • 450 large Sweet Potatoes
  • 10g Cumin seeds
  • 60g Shredded white cheddar cheese
  • 15g Cilantro
  • 1 Red Pepper
  • 1 Red onion
  • 60g Corn
  • 90g Sour cream
  • 120g Red and white quinoa
  • 1 bag Pepper Kale Salad
  1. 1. Cooking the Red and white quinoa
  2. Using the quinoa cup, add 2 cups of water, a little salt and bring to a boil. Bring the heat low and let it simmer until the quinoa is cooked , about 20 minutes.
  3. 2. Cook sweet potatoes
  4. Bake the sweet potatoes on an oven pan for 25-30 minutes at 572°F/300°C.
  5. 3. Split the potatoes
  6. Remove the sweet potatoes from the oven and let them cool down for about 5 minutes. Make an incision along the length. Gently empty the sweet potato a little with a spoon to make a small cavity for the quinoa mixture. Keep the removed potatoes to accompany another meal or as a snack.
  7. 4. Start the veggies
  8. While the potatoes is baking. Heat a teaspoon of oil in a skillet. Cook to brown the onion and pepper.
  9. 5. Add the Red and white quinoa and Corn
  10. Add the frozen vegetable and the spices, cook for another 2 minutes and then add the cooked Red and white quinoa Mix well and remove from stove.
  11. 6. Cheese and broil
  12. Put the mixture in the cavity of sweet potatoes. Place the cheese on top and bake for a few minutes on BROIL until cheese is well grilled.
  13. 7. Finally
  14. Garnish with coriander, salsa and sour cream to taste.
  15. 8. Make the kale ad pepper salad
  16. Follow instructions on the salad bag. Prep time: < 10 minutes
These stuffed Mexican sweet potatoes are no joke. Meant to be vegetarian, add a side salad to bolster this meal to the next level.