I am going down the rabbit hole with meatless eating this month – and my challenge is to make sure I am still hitting my protein targets (I am now targeting to eat a minimum of 140 g of protein a day.) I want to keep my protein high while staying with in my fat targets which can be tricky 😉 One food I have found I love that helps in that is TVP – I have been experimenting adding it to a variety of recipes – this week my Mexican Quinoa stuffed sweet potatoes.
There are many ways to get your protein in, but I do enjoy textured Vegetable protein (in moderation) as a way to add in some extra protein 🙂 TVP is a more processed version of soy products, but also very nice to add to recipes that do contain ground meat. Use sparingly but enjoy 🙂
Mexican Quinoa Stuffed Sweet Potatoes
Prep Time 5 min
Cook Time 40 min
Total Time 45 min
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper
- 1/2 cup frozen corn
- 1/2 cup cooked quinoa
- 1 cup canned black beans drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- 1/2 cup TVP
- 1 tbsp taco seasoning
- 1 avocado mashed
- Hot sauce
- Chopped cilantro
Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
** this is where I deviated from the original recipe and add a bit of TVP – once the onions and peppers are sauteed. Add in 1/2 cup TVP, 1 cup boiling water and 1 tbsp of taco seasoning. Allow it to cook for 2 -3 minutes (until all the liquid is absorbed).
Add corn, quinoa, black beans and spices and cook 2 – 3 more minutes.
When sweet potatoes are tender (can be pierced with a fork), remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Fluff the sweet potato. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!
Adapted from the original recipe.
Chuck’s Taste Rating: Has not tasted it yet
Jess’s Taste Rating:
Spoonie Rating (number of energy spoons to make it – 1 to 5) :