Stuffed Sweet Potato with Tahini Sauce

Get your taste buds ready, because these sweet potatoes are fully loaded. The smoky corn, black bean and quinoa filling will make you do a happy dance, and the creamy tahini dressing takes it over the top. 

1. In a small pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer. Cook until all the water is absorbed and the quinoa is fluffy. Season with salt, to taste.

2. Meanwhile, poke holes in the sweet potatoes with a fork and place them on a baking sheet lined with parchment paper. Bake at 425F for 40-50 minutes, until fork tender.

3. When the quinoa is cooked, heat the olive oil in a large pan and sauté the onions until soft and translucent. Next, add the chopped peppers and sauté them until soft as well. Add the corn, black beans, quinoa and spices. Cook for a few minutes to let the flavors combine. Set aside.

4. In a small bowl, whisk together the tahini sauce ingredients until creamy and smooth.

5. When the sweet potatoes are ready, cut them in half and stuff them with the quinoa mixture. Drizzle with the tahini sauce and sprinkle with chopped parsley. Enjoy!