Ingredients

• 4 sweet potatoes
• 1 tbsp avocado oil (or vegetable oil)
• 1/2 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup quinoa (cooked)
• 1/2 cup black beans
• 3 tbsp tomato paste
• 1/2 cup low sodium vegetable broth (or water works too)
• 2 tbsp chipotles in adobo, chopped
• 1 tsp chili powder
• 1/2 tsp cumin powder
• salt & pepper to taste
• 1/2 cup cheese of choice

Quick guacamole 

• 1 avocado
• 2 tbsp lime juice
• 1 large handful cilantro, chopped
• salt & pepper to taste

Instructions

• Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
• Place the potatoes in the oven and let cook until tender, about 40-50 minutes.
• While the potatoes cook, prepare the stuffing
• Heat the avocado oil in a non-stick pan on medium-high heat.
• Add the onions and let cook on medium heat for 4-5 minutes.
• Next, add the garlic, quinoa, black beans, tomato paste, vegetable broth, chipotles, chilli powder, cumin powder, salt and pepper and mix all together.
• Let cook until no liquid is remaining.
• Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
• Stuff the potatoes with the quinoa filling and top with  cheese.
• Place in the oven under the broiler for 1 minute, or back in the oven at 400 degrees for 2-3 minutes, until the cheese is melted.
• To make the quick guacamole, scoop the avocado into a bowl with the lime juice, cilantro, salt and pepper and mash together.
• Scoop some guacamole on top of each potato to serve.