Quinoa & Chorizo Stuffed Sweet Potatoes

A sweet potato stuffed with quinoa, chorizo, and veggies.

5 from 1 vote

Quinoa & Chorizo Stuffed Sweet Potatoes

These quinoa and chorizo stuffed sweet potatoes are a flavorful, satisfying weeknight dinner you can make in just about one hour.

Servings servings

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

4 medium sweet potatoes roughly the same size and symmetrical in shape
1 cup white quinoa
1¾ cups water
1 medium poblano pepper diced
½ medium red onion diced
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon ground red cayenne pepper
2 to 3 pinches salt
6.5 ounces Mexican-style chorizo link, chopped into quarter-inch thick triangles
1 medium lime juiced
3 ounces goat cheese crumbled

US Customary - Metric

Instructions

First, line a large baking sheet with parchment paper and preheat the oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork, then place them on the baking sheet. Roast in the oven until soft, about 45 minutes to 1 hour.
To check if they're done cooking, give them a gentle squeeze - if they give slightly, they're ready.
In the meantime, prepare the quinoa. Bring quinoa and water to a boil in a medium saucepan. Once boiling, cover and lower the heat to a simmer. Simmer, covered, for 15 minutes. Then remove from heat and let sit, covered, for another 10 minutes.
While the quinoa is cooking, prepare the veggies and chorizo. Heat olive oil in a frying pan over medium heat, then add poblano pepper and red onion. Season with paprika, cayenne pepper, and a pinch of salt and cook until the veggies are slightly softened, about 3 to 5 minutes.
Next, add the chorizo to the frying pan. Cook until warmed through and lightly crisped around the edges, about 4 to 5 minutes. Then, remove from heat and set aside.
Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Add the chorizo and veggie mix from the frying pan, along with the lime juice. Stir to combine well.
Once the potatoes are ready, carefully slice them lengthwise down the center, leaving about 1 inch at either end intact. Season the insides of the potatoes with a pinch of salt and gently mash with a fork to open up the potatoes for stuffing.
Finally, plate the sweet potatoes before spooning the filling into them, so that some of the filling can spill over the sides and onto the dish. Serve immediately.

Notes

Notes on ingredients:

It’s important to carefully select the right potatoes at the grocery store. Look for medium-sized sweet potatoes that are fairly round and symmetrical, rather than skinny, oblong shaped potatoes. These will be much easier to stuff.

If you can’t find poblano peppers, substitute with bell pepper or jalapeno (2 jalapenos = about 1 poblano).

We recommend using pre-cooked chorizo links for this recipe instead of ground chorizo. The texture is more substantial and will stand out more against the quinoa.

Recipe variations: You can make these stuffed sweet potatoes vegetarian by omitting the chorizo or substituting it with chickpeas or black beans. Check out our blog post above for more suggested variations!

Serving suggestions: This dish is perfect for a cozy fall weeknight dinner, or a date night activity with your partner. Since it's pretty filling, you don't need a side dish to go along with it.

Storing & reheating leftovers: You can store any leftover filling in an air-tight container in the fridge for up to 4 days. Reheat in the microwave for about 1 to 2 minutes per serving, stirring halfway through. Or, enjoy it cold.

Author: Nicole Langdon

Calories: 586kcal

Course: Dinner, Main Course

Cuisine: American, Fusion

Keyword: cayenne, chorizo, date night, goat cheese, healthy, lime juice, olive oil, paprika, poblano pepper, quinoa, red onion, sweet potato

Nutrition