Mexican Quinoa Sweet Potato Skins, topped with avocado


Mexican Quinoa Sweet Potato Skins, topped with dairy-free cheese


Looking for game day food and thinking about some of my favorite things many things came to mind. I really like sweet potatoes and I have my Sweet Potato Chili Fries, Sweet Potato Nachos, and mexican always hits the spot. So to make things more appetizer friendly for a party, but these also make a delicious dinner and or lunch, I decided to make Mexican Quinoa Potato Skins. The great think about this recipe is if you aren’t making these for a party you can just make one potato per person and the extra filling works great for leftovers with greens, a sprouted tortilla, any number of things for breakfast, lunch or dinner.



Mexican Quinoa Sweet Potato Skins

1 sweet potato per person, filling recipe will make enough to fill about 12 potatoes



Makes approx 5 cups of filling which will fill 12 large potatoes (24 halves)

15 oz/ 1 1/2 c, black beans, rinsed and drained

14.5 oz can diced tomatoes, used Muir Glen Organic Diced Fire Roasted with Green Chilies, drained

1 1/2 c cooked quinoa

1 bell pepper diced (used a red bell pepper)

1/3 c diced red onion

season as desired with sea salt and pepper, cayenne, cinnamon, or taco seasonings, garlic, hot peppers, seasoning will depend on personal taste and tomatoes used if using plain diced tomatoes you will want to add more seasoning (I like to add cayenne, a hint of cinnamon, and pink himalayan salt)



1/4 avocado per potato

2 TBSP shredded cheese of choice, per potato (used Go Veggie! Dairy Free Mozzarella Shreds)

Fresh cilantro



*Fill is based on how it is shown and how I made this batch. You can also add more vegetables such as corn, hot peppers, or chopped greens as desired.


Preheat oven to 400. Clean potatoes and poke a few times with a knife. Place sweet potatoes on the rack or on a lined baking sheet. If placing them on the rack be sure to have a baking sheet under to catch drippings from potatoes. You can cut the potatoes in half before baking but I like to bake them whole. You can also cook the potatoes in the microwave but I like the skins better when cooked in the oven. Cook potatoes for approximately 45 minutes or until tender, turning once half way through baking. If you are cooking quinoa cook per package instructions or you can also use already cooked quinoa you have on hand. In a large bowl mix together quinoa, tomatoes, black beans, onions, bell pepper, and season to taste with desired seasoning. When potatoes are done cooking remove and let cool a couple of minutes until you can handle them to cut them in half. If you are not adding cheese you can spoon out a little of the middle of the potatoes (it can be saved and used for smoothies if you are baking enough), plate the potatoes, add a big spoonful of the filling to each half, and top with desired toppings. If adding cheese place back in the oven briefly to melt the cheese. Enjoy!


Mexican Quinoa Sweet Potato Skins


Mexican Quinoa Sweet Potato Skins