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So friends, I have a new friend.
The grilled sweet potato.
He’s darn good looking and way sweeter than you may be thinking.
He is packed to the brim with quinoa, black beans, peppers and corn. Topped with melty, ooey, gooey sharp cheddar cheese and diced avocado.
He’s slightly smoky and a little crisp from the grill.
But somehow he disappeared….
And fast!
Oops.
Sorry little buddy you were just too good.
Okay, enough. Sorry about that.
It has been a long couple days and I am running on not all that much sleep. I think it’s catching up with me. Going from Mountain to Standard to Pacific time all in a week has left my body a little confused and way too tired.
Plus, yesterday was one of those day. I was finally back in the kitchen after a whole seven days. Yes, seven days. I am not joking when I say that is record for me. Sure I cooked a decent amount in South Carolina, but no new recipes and nothing fun. So I was pretty happy to get back in the kitchen…..
Until… nothing went right.
Ugh.
The worst though? Trying to feel out my new light.
Taking photos in a new place where there is maybe a fourth of the light I am used to is trying to say the least. The photos were tricky, but I think it is just going to take some getting used to. Pray for me! I spent two hours on one dish today.
Help.
Oh and then I was talking to my mom and asking about which post to actually post today, since I for the life of me cannot decide. I rattle off two options, the potato skins or pasta.
This is wat she rattled back. “Chex Mix quinoa stuffed sweet potato skins or pasta?”
No mom, “Tex-Mex quinoa stuffed sweet potato skins or pasta.” Her response, “Ah Tieg, I don’t really understand. Why did you stuff Chex Mix and quinoa into a sweet potato?”
Welcome to my life. The first time she said Chex Mix instead of tex-mex I thought nothing of it since my mom is actually half deaf in both ears. I am pretty used to repeating myself a gazillion times. You guys should hear some of the stuff she make up in her head that she thinks we said. Sometimes it is so crazy and stupid you can’t help but laugh.
The second time though I was like, seriously? Come on. Chex Mix and quinoa stuffed into a sweet potato. I mean I know I do some crazy things, but that is a little crazier than normal.
My mom’s only excuse is that she has been pretty sleep deprived lately. They did have quite a weekend, flying from Charleston to Cleveland Saturday morning, and later in the day from Cleveland to Nashville, Nashville to Denver. In Denver they got into our pre-packed car at the airport and drove out to Hood, arriving at midnight Sunday night so my dad could start work at 4:45 am Monday morning.
Obviously if you are not up for grilling these can be made in the oven and will turn out just as sweet and yummy, but the grill does add a nice smoky flavor, plus they would make the perfect side dish or appetizer for tomorrow.
Whoa! The 4th is tomorrow!
Do you guys have your menus all planned out? Cause I don’t.
I guess I could make these French fry Bourbon Burgers or maybe these Peanut butter Burgers. Oh man or I could make these Buffalo Style Salmon Sliders. Definitely these Healthy Buffalo Chicken Dogs. Oh and I have to make these homemade Parmesan Garlic Zucchini Whole Wheat Focaccia Buns and the Everything Bagels Buns.
Plus, I need the red, white and blue fruit and brie pizza, these Caprese Nachos these corn fritters with coconut whipped cream and sweet honey bourbon sauce. Oh gosh and for sure these grilled espresso glazed doughnuts with mocho coconut ganache.
WAIT! And positively these Doughnut S’mores! Yes, need those.
Or actually, I am thinking maybe something completely new. The blog world has a lot a goodies floating around lately. Or maybe I will just make it all!
Grilled Tex-Mex Quinoa Stuffed Sweet Potatoes Skins
Servings: 8 Servings
Calories Per Serving: 423 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 4 sweet potatoes baked
- 1 red pepper
- 1 ear corn husked
- 1 teaspoon chipotle chile in adobo minced
- ½ lime juiced
- 3 tablespoons olive oil
- ¾ tablespoon cumin
- ½ tablespoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon chipotle chile powder
- ½ tablespoon brown sugar
- 2 tablespoons fresh cilantro chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup cooked quinoa
- 1 cup spinach chopped
- 1 ½ cups black beans
- 1 ½ cups shredded sharp cheddar cheese
- 1 avocado chopped
Instructions
- Preheat your oven to 400 degrees F.
- Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. You may also cook your potatoes in the microwave for 10 to 15 minutes or until soft. It will depend on the size of the potato. I prefer to use the oven though. When the sweet potatoes are cooked slice them in half and allow to cool 5 minutes. Once the flesh of the potatoes is cool enough to touch scoop out only a thin layer of the potatoes, leaving a thick layer of potatoes and skin. Save any of the scooped out sweet potato for another use.
- Well the potatoes cook grill the red pepper and corn. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Or until the pepper is chard all over and the corn is caramelized. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper. Turn the heat on the grill down to medium.
- Combine the chipotle chile in adobo, lime juice, olive oil, cumin, smoked paprika, onion powder, garlic powder, chipotle chile powder, brown sugar, chopped cilantro, salt and pepper in a small bowl whisk to combine.
- Brush the insides of the sweet potatoes with 2 to 3 tablespoons of the olive oil/seasoning mixture and add the sweet potatoes orange flesh side down to the grill and grill for 5 minutes.
- To a large bowl add the quinoa, red pepper, corn, spinach and black beans. Add the remaining olive oil mixture and toss well.
- Remove the sweet potatoes and place on a small baking sheet. Fill each sweet potato with the quinoa and then top with the shredded cheddar cheese. Either place the sweet potatoes directly on the grill for a crispier smokier flavor or place the whole pan (assuming it is aluminum or another grill safe material) directly on the grill. Then grill for 5 to 10 minutes or until the cheese has melted. Top with the diced avocado and fresh cilantro. Eat!
Notes
You may also bake these completely in the oven.
You gotta have a good variety in my opinion! 🙂
These sound like they were pretty tasty! Love all the flavors! 🙂
Thank you!
Great recipe! I can’t wait to make it – I have 2 sweet potatoes hanging out on the kitchen counter. Now I just have to wait for it to be a little cooler here (and for my AC to be fixed) before I heat my oven to 400!
Oh man, sorry to hear about your ac! You can always cook the potatoes in the microwave. It works awesome for me!
Thank Beth! Hoep you love these!
That looks amazing!
Thank you!
I can’t wait to make these! So healthy, so perfect for lunches. AND SWEET POTATOES GRILLED? The best!
Thank you so much, Monique!!
Yum! I love this idea -sweet potatoes are my favourite!!
Thanks so much, Alicia!
I have a lot of menu ideas for tomorrow but the sad part is that I no longer know what to choose. I’m planning on something spicy but your recipe here looks interesting to try and looks healthy. If I really can’t figure out what to prepare, I’d stick with desserts.
Thanks!
I would be all messed up after going through all that traveling too! Hope you get the rest you need soon! This recipe is beyond amazing!!! I need some of these in my life!!
Thank you so much!
Quinoa is the greatest and so adaptable! Looks delish 🙂
I agree, quinoa is the best! Thanks Nessa!
Oh my goodness! I have never tried a grilled sweet potato! Seriously what an amazing idea. I feel silly for never throwing on on the grill, especially considering how often I eat them. Love them stuffed!
Sally I think you would love them!! These are a must try!!
Happy 4th Of July!
This looks absolutely amazing!!
Thank you so much, Julie!
Grilled sweet potatoes?! I love this.
It’s so crazy good!! You would love it, jackie!
SOLD!! I am SOOO sold on this recipe!! 🙂
Yes, yes, yes! Thanks Hannah!
This is such a fun idea! Drooling over here!
Thanks Lauren! Have a great 4th!
Love these stuffed sweet potatoes. I was just about to make a recipe where I stuff some.
Thank you, Meagan!
Good lord, girl! Does your creativity know no limits?! These are awesome! So nutritious, colorful and perfect for parties and weeknights!
Thank you and yes the creativity has it’s slow downs….
Like right now! LOL!