Honey-Lime Quinoa Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/4 tsp ground coriander
• 1/8 tsp caynenne pepper
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 3 Tbsp chopped cilantro, plus more for garnish
• 2 oz shredded Monterey Jack cheese
• Sour cream for serving, optional

Directions

1. Heat your oven to 400 degrees. Set the sweet potatoes on a baking sheet and bake them until they’re tender, about 40 minutes.
2. While the potatoes bake, combine the quinoa and broth in a medium saucepan and bring it to a boil. Turn the heat down to low, cover the pan, and let it simmer 15 minutes, until the quinoa is fluffy.
3. Warm the oil in a skillet over medium-high heat. When it’s hot, add the onion and cook until tender, about 4 minutes, stirring in the garlic during the last 30 seconds of sautéing. Add the onion mixture to the cooked quinoa, then mix in the black beans, corn, cumin, paprika, coriander, cayenne, lime juice, honey, and 3 Tbsp chopped cilantro. Toss everything together, then season with salt and pepper to taste.
4. Slice the cooked sweet potatoes in half and scoop out enough of the flesh to make a little bowl, keeping about 1/3 to 1/2-inch of sweet potato in place. Save the scooped-out potato in the refrigerator for another use. Spoon the quinoa mixture into the sweet potatoes, then scatter the cheese evenly over the tops. Put them back in the oven and broil until the cheese is melted. Serve warm, finished with cilantro and sour cream if you’d like.