Stuffed Sweet Potatoes with Black Bean Quinoa

Duration1 h
Stuffed Sweet Potatoes with Black Bean Quinoa
Roast the sweet potatoes in the oven and make an easy black bean quinoa filling. The vegan and gluten-free quinoa filling also works as is.

Black Bean Quinoa:

120 g (Finnish) quinoa 1 tbsp olive oil 1 teaspoon coriander seeds 1 teaspoon paprika flavouring 230 g red sauce 380 g of prepared black beans 600 ml water 0,5-1 teaspoon salt 1 pack of parsley


4 sweet potatoes + olive oil + finger salt + black pepper + fresh coriander or other herbs


  1. First of all, make the sweet potatoes (instructions below).
  2. Rinse the quinoa according to the instructions on the package.
  3. Sauté the spices in oil.
  4. Add taco sauce, black beans, water, rinsed quinoa and salt. Simmer over very low heat until the liquid is absorbed by the quinoa. (Note! If you use non-Finnish quinoa, you may need less water). Stir regularly, as the quinoa will easily stick to the bottom of the pot.

Sweet potatoes:

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes in half and cut a small slice from the bottom so you can keep the sweet potatoes in place.
  3. Drizzle the sweet potatoes with oil and sprinkle with finger salt and black pepper.
  4. Roast in the oven for about 40 minutes.
  5. Spoon the black pepper vinaigrette over the roasted sweet potatoes, sprinkle with coriander (or other herbs) and serve.