Quinoa Stuffed Sweet Potatoes

Instructions

1. Prepare the sweet potatoes
   Preheat oven to 400°F (200°C). Wash sweet potatoes thoroughly and pat dry. Prick each potato several times with a fork. Place directly on the middle rack of the oven with a baking sheet on the rack below to catch any drips. Bake for 45-50 minutes until tender when pierced with a fork.
2. Cook the quinoa
   While the potatoes are baking, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender and fluffy. Remove from heat and set aside.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add bell pepper and garlic, cooking for another 2 minutes. Stir in black beans, corn, cumin, smoked paprika, and cayenne pepper (if using). Cook for 3-4 minutes until vegetables are tender and mixture is heated through.
4. Combine the filling
   Add the cooked quinoa to the skillet with the vegetable mixture. Stir in lime juice and fresh cilantro. Season with salt and black pepper to taste. Mix thoroughly and remove from heat.
5. Stuff the potatoes
   Once the sweet potatoes are cooked, remove from oven and let cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently push the ends toward the center to open the potatoes. Fluff the inside of each potato with a fork, creating space for the filling.
6. Assemble and serve
   Divide the quinoa mixture evenly among the four sweet potatoes, piling it generously on top. If using, sprinkle with crumbled feta cheese. Return the stuffed potatoes to the oven for 5 minutes to warm through and slightly melt the cheese. Garnish with additional fresh cilantro before serving.