Stuffed Peruvian Potatoes with Quinoa and Vegetables (Vegan)

Hearty and flavorful baked Peruvian potatoes filled with a vibrant quinoa, black bean, and vegetable mixture. A healthy and satisfying vegan meal.

Prep Time

20 minutes

Total Time

65 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.69/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Cooking Style:

Baking

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

4largePeruvian potatoes (or Yukon Gold)(About 8-10 ounces each)

£1.50

1cupQuinoa(Rinsed)

£1.20

2cupsVegetable broth(Low sodium preferred)

£0.60

1canBlack beans(15 oz, rinsed and drained)

£0.80

1cupCorn(Frozen or fresh)

£0.65

1mediumRed bell pepper(Diced)

£0.85

1mediumGreen bell pepper(Diced)

£0.75

0.5mediumRed onion(Diced)

£0.30

2clovesGarlic(Minced)

£0.10

1tablespoonChili powder

£0.15

1teaspoonCumin

£0.10

0.5teaspoonSmoked paprika

£0.10

0.5teaspoonDried oregano

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Or to taste)

2tablespoonsOlive oil

£0.20

0.5cupVegan cheese shreds (optional)(For topping)

£1.50

2tablespoonsFresh cilantro (optional)(Chopped, for garnish)

£0.40

1mediumAvocado (optional)(Diced, for serving)

£1.00

4wedgesLime wedges (optional)(For serving)

£0.50

Total Cost

£10.75

£2.69 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
2.
While the potatoes are baking, cook the quinoa. Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
3.
In a large skillet, heat olive oil over medium heat. Add the red onion and bell peppers and cook until softened, about 5-7 minutes. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper and cook for 1 minute more, stirring constantly.
4.
Stir in the cooked quinoa, black beans, and corn. Cook for another 5 minutes, stirring occasionally, until heated through.
5.
Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit lengthwise down the center of each potato and gently scoop out some of the flesh, being careful not to break the skin. Reserve the scooped-out potato for another use (such as mashed potatoes or soup).
6.
Fill each potato with the quinoa and vegetable mixture. Top with vegan cheese shreds (if using).
7.
Return the stuffed potatoes to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly (if using).
8.
Garnish with fresh cilantro and serve hot with diced avocado and lime wedges (if desired).

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My Notes

Nutrition Information

Nutrition per serving (450g)

585 kcal / 2447 kJ

Carbs

95g

37% of RDA

Fat

18g

26% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

19 g

63% of RDA

Sugar

12 g

13% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier flavor, add a pinch of cayenne pepper to the vegetable mixture.

You can substitute other vegetables, such as zucchini, carrots, or mushrooms, for the bell peppers.

The filling can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't have Peruvian potatoes, Yukon Gold potatoes or russet potatoes work well.

Cooking Equipment

Oven

Large pot

Skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier flavor, add a pinch of cayenne pepper to the vegetable mixture.

You can substitute other vegetables, such as zucchini, carrots, or mushrooms, for the bell peppers.

The filling can be made ahead of time and stored in the refrigerator for up to 3 days.

If you don't have Peruvian potatoes, Yukon Gold potatoes or russet potatoes work well.

Stuffed Peruvian Potatoes with Quinoa and Vegetables (Vegan)

Ingredients

Instructions