Nothing quite like a sweet potato to bring some wonderful flavors to your palette. The regular potato makes us shudder at the thought of all those carbs. But not so with the humble sweet potato. This root has a slightly lower carb rate than the regular potato. Sweet potatoes contain almost twice as much fiber than the regular potato. Did you also know that sweet potatoes are an excellent source of vitamin A and a good source of potassium? A medium sweet potato has at least 28% more potassium than a banana.
My husband is not so fond of the sweet potato, in fact he does not like anything sweet in a dinner, might he be English do you think? You guessed right. So I very rarely cook with sweet potatoes, but I did once make a sweet potato spicy curry that he really enjoyed. A few weekends ago, he was out of town, so I took the opportunity of creating this recipe in my kitchen, then invited a friend over. She prefers vegetarian meals, so was in for quite a surprise when she saw what I had prepared. The Mexican flavors shine through in these delicious and spicy sweet potatoes.
Don’t you just love that intense orange hue? I tend to like the roasted, crispy skin over the microwave, so these were baked in the oven. But if you are in a hurry and need dinner in under 30 minutes, microwave is the way to go.
I had some leftover tri-colored quinoa in the freezer from a meal I had prepared a few weeks before. I had diligently packed them up in ziploc bags and knew they would come in handy some day. So here’s how the recipe came about. Now don’t you think these colors are so strikingly vibrant? I like to eat with my eyes first, so when preparing meals, I do like an array of colors, this ensures that you are getting your fruit and veggies everyday.
Baked Sweet potato with a Mexican twist
- 3 medium sized sweet potatoes
- 1 1/2 cups cooked quinoa
- 1 cup black beans rinsed and drained
- 1 cup cherry tomatoes
- 2 garlic cloves chopped
- a handful of fresh cilantro
- 1 lime juiced
- 1 red onion chopped
- 1 avocado
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp sea salt
- olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- I put the sweet potatoes in the oven for about an hour or less at 350 deg. This method makes the skin crispy.
- In a pan with olive oil, saute onion, add the chopped garlic, cooked quinoa, cumin, chili powder, chipotle chili powder, black beans and sea salt.
- Make a sauce with some of the avocado smashed up, some balsamic vinegar, olive oil and honey and drizzle all over the sweet potatoes.
- Serve with halved cherry tomatoes, avocado slices, cilantro and a squeeze of lime juice.