Mexican Loaded Sweet Potatoes

This plant based meal is filling and nutritious featuring protein rich beans and filling quinoa.


  • 4 medium sweet potatoes

  • 1 tsp olive oil

  • 1 medium onion, diced

  • 2 tsp ground cumin seed

  • 2 tsp ground coriander

  • 1 tsp garlic powder

  • 1 tsp ground cayenne pepper (optional)

  • 1 x 400g can of no added salt black beans, drained and rinsed

  • 1 x 400g can of no added salt red kidney beans, drained and rinsed

  • 1 medium capsicum, diced

  • 1 x 400g can diced tomatoes

  • 1 cup fresh or frozen corn kernels

  • 2 cups cooked quinoa

  • Fresh coriander leaves


  1. Pre-heat oven to 180 C. Scrub sweet potatoes and cut length ways without completely cutting through. Bake in oven for 20-30 minutes or until tender.

  2. Meanwhile, heat oil in a heavy based saucepan. Fry onion and cook until translucent. Add spices and capsicum and cook for a further 3 minutes. Add beans, tomatoes and corn and allow to simmer until sweet potatoes are cooked.

  3. To serve, place 1 sweet potato on each plate. Top with 1/2 cup of cooked quinoa per person and 1/4 of bean and tomato mixture. Garnish with fresh coriander leaves.

Nutrition Information
Number of servings: 4
Serving size: Approximately 581 g
Quantity per serving
Energy2071 kJ
Protein22.4 g
Fat, total7.8 g
   —saturated1.1 g
Carbohydrate 70 g
   —sugars22 g
Sodium264 mg