Heathy Mexican Stuffed Sweet Potato 🍠

January 12, 2020

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I'm  Rachel!

As a mama, wife, and blogger I lead conversations around the ups and downs of life, from practical tips to relatable stories that'll leave you thinking, "hey, I've been there too!"


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I love whipping up new recipes with healthier alternatives when I’m craving something I can’t get my hands on. Today it was Mexican but we’re fasting for 21 Days of Prayer and Fasting at our church and sticking to a strict veggies, fruit, grains and lean meat diet (so no queso, whomp whomp). We had this for lunch and it was too yummy not to share!


Cook sweet potatoes until tender (in over or instant pot)

For instant pot, add one cup of water and whole sweet potatoes. Cook on high pressure with valve shut for 18 minutes.

While sweet potatoes cook, shred cooked chicken breast. (I use my KitchenAid mixer with the paddle to shred). Just turn on low with chicken ready inside with paddle for 30 seconds or until desired shred amount.

Cook quinoa

I used this bagged quinoa that only takes 90 seconds in microwave, super easy!!


Add 2 cups cooked quinoa 

1 cup black beans

1 cup corn

1 cup red onion finely chopped

2 table spoons lime juice

Stir until mixed

Once sweet potato is finished, cut in half as a boat and add chicken and desire amount of quinoa mixture.

Garnish with avocado and salsa.

If you’re not dairy free and want a tad bit more flavor, add about 1 tablespoon of avocado, cilantro ranch sauce to your quinoa mixture to add a creaminess.

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I am an online encourager based out of Birmingham, AL that's obsessed with my girls and sharing bits and pieces of my life. I wear a lot of hats these days including mama to two boys, military wife, blogger, podcast host and more. You can find me behind the microphone at Real Talk with Rach where we talk about everything from jeans to Jesus, playlists to pop culture, the good and the grief and everything in between. 

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© rachel awtrey 2022   |  Photos by Jay Barr Photography & Unsplash