Oh My Veggies · by Nicole★ 5.0 (1)
Stuffed Vegan Mexican Sweet Potatoes
NUTRITION · PER SERVING70M COOK
CAL 20%·PRO 22%
CARBS 74G73% OF CAL
15G FIBER36G OTHER23G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes stuffed with a Southwestern mixture of corn, bell peppers, quinoa, and spices. A satisfying vegan main that combines sweet and savory flavors.
mainamericanbowlbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 sweet potatoes (baked)
- olive oil
- 1 small onion (chopped)
- 1/2 red bell pepper (cubed)
- ¼ cup frozen corn
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp ground cumin
- ½ cup cooked quinoa
- salsa
- cilantro
At a glance
PER SERVING · TIME 70M
CAL 20%·PRO 22%
CARBS 74G73% OF CAL
15G FIBER36G OTHER23G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1130mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1721mg
- Calcium
- 198mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.