This time of year it’s all about the roasted veggies and trying to keep things light and fresh because it’s not winter yet, and Stuffed Sweet Potatoes fill both bills. This week there were still awesome cherry tomatoes at the market, so that was definitely in the cart. I also bought some sweet potatoes. When I got home, I raided the leftover drawer and found an avocado and some cotija. I knew we were headed towards Mexican flavors. I always have black beans around, and there was even some leftover cooked red quinoa (rice would be great too). Too easy: Stuffed Sweet Potatoes it was, and they were really, really good.
4 Sweet Potatoes
1 cup prepared quinoa (use chicken or veggie stock and some pepper sauce for full flavor and cook according to the instructions on your container, or check out: quinoa bowls (for more instructions)
1 cup black beans
1 cup cherry tomatoes; quartered
1 cup frozen corn (fire roasted preferred)
½ cup feta, cotija or other crumbled fresh cheese
1 lime
salt
pepper
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 avocado; diced
fresh cilantro; chopped
Preheat oven to 350° F. Wash the sweet potatoes. 
I usually bake a few meals worth all at once, since this is the slow part (just store the extras in the fridge until you’re ready to eat them. Store the stuffing separately). Pierce with a pairing knife all over. Bake until tender all the way through (about 60 minutes). Remove from the oven. Meanwhile, rinse canned black beans and add to the quinoa, quartered cherry tomatoes, and frozen corn. Toss with salt, peppers, cumin, and lime juice. Add the cheese.
Slice the sweet potato down the middle. Push open. 
Fill with the salad.
Bake for 15-20 minutes to heat through. Serve with fresh avocado and cilantro.