This time of year it’s all about the roasted veggies and trying to keep things light and fresh because it’s not winter yet, and Stuffed Sweet Potatoes fill both bills. This week there were still awesome cherry tomatoes at the market, so that was definitely in the cart. I also bought some sweet potatoes. When I got home, I raided the leftover drawer and found an avocado and some cotija. I knew we were headed towards Mexican flavors. I always have black beans around, and there was even some leftover cooked red quinoa (rice would be great too). Too easy: Stuffed Sweet Potatoes it was, and they were really, really good. 4 Sweet Potatoes 1 cup prepared quinoa (use chicken or veggie stock and some pepper sauce for full flavor and cook according to the instructions on your container, or check out: quinoa bowls (for more instructions) 1 cup black beans 1 cup cherry tomatoes; quartered 1 cup frozen corn (fire roasted preferred) ½ cup feta, cotija or other crumbled fresh cheese 1 lime salt pepper ¼ teaspoon cayenne pepper ½ teaspoon cumin 1 avocado; diced fresh cilantro; chopped Preheat oven to 350° F. Wash the sweet potatoes. I usually … Continue reading →