Quinoa Sweet Potato Boat

By KDHarmon

Ingredients

• 4 medium Sweet Potatoes (rinsed & punctured with a fork)
• 1 cup Uncooked Quinoa
• 1 3/4 cups Low-Sodium Chicken Broth
• 1 tablespoon Extra Virgin Olive Oil
• 1 cup Yellow Onion (Chopped)
• 1 Clove Garlic (Minced)
• 1 can (15 ounce) Black Beans (Drained & Rinsed)
• 1 1/2 cups Frozen Corn
• 1/2 teaspoon Cumin
• 1/2 teaspoon Red Pepper
• 1/2 teaspoon Paprika
• 1/2 teaspoon Coriander
• 1/8 teaspoon Cayenne
• 2 tablespoons Honey
• 3 Limes (Juice)
• 1/3 cup Cilantro (Chopped)
• 1/2 cup Pepper Jack Cheese (Low-Fat, Shredded)
• Low-Fat Sour Cream (For Serving)

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat oven 400°F. Place Sweet Potatoes on a baking sheet and bake for 40 minutes, or until tender.

While Potatoes bake, in a large stockpot, bring Quinoa and Chicken Broth to a boil over high heat. Reduce heat, cover, and simmer for 15 minutes.

In a large skillet, warm the Oil on medium heat. Add Onion and sauté until tender, about 5 minutes. Add Garlic, Quinoa, Black Beans, Corn, Cumin, Red Pepper, Paprika, Coriander, Cayenne, Honey, Lime, and 3 tablespoons of Cilantro. Cook, stirring, for about 5 minutes before removing from heat.

Remove Potatoes from oven and let cool. Cut Potatoes in half and scoop out some of the Potato in each half to make boats. Divide the Quinoa among the boats and sprinkle with Cheese. Place boats in oven and broil until Cheese melts, about 5 minutes.

Remove from oven and serve warm. Garnish with leftover Cilantro and Sour Cream.