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Mexican Quinoa Stuffed Sweet Potato

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2
Nutritional Info: Serving Size: 1 sweet potato


2 medium leftover baked sweet potatoes
1 cup cooked Quinoa Whole Grain, Organic
3 tablespoons black beans, drained and rinsed
3 tablespoons frozen corn, heated
3 to 4 tablespoons fresh salsa
3 to 4 tablespoons fresh guacamole or mashed avocado
taco seasoning as desired
fresh cilantro, optional
fresh lime, optional

Craving a taco lunch but looking for a way to get a healthy Mexican fix? Try this tasty recipe from our friends at Meal Prep on Fleek that uses our super easy to make Organic Whole Grain Quinoa, sweet potatoes, and your favorite Mexican ingredients! Make a bunch on Sunday to have on hand all week long for a quick breakfast, lunch, or dinner. Feel free to make it your own with your favorite type of natural taco seasonings and homemade salsas.


  1. In a bowl, mix together your prepared quinoa, black beans, corn, and fresh salsa.
  2. Evenly divide the mixture between your two sweet potatoes.
  3. Top with guacamole, fresh cilantro and a squeeze of fresh lime juice. *

*PRO TIP: The lime juice will also help keep the guacamole from turning brown.


Serving Size: 1 sweet potato

Calories: 374
Total Fat: 5.8 g
Protein: 10.2 g
Total Carbohydrate: 72.5 g
Dietary Fiber: 14.5 g


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