Roast the Sweet Potatoes Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and cut them in half lengthwise. Place them on a baking tray lined with parchment paper. Drizzle with olive oil and season generously with salt and black pepper.
Bake: Pop them in the oven for 30–45 minutes. You’ll know they are done when a fork slides easily into the thickest part of the flesh.
Prepare the Fresh Salsa While the oven does the hard work, let’s make the salsa. In a medium bowl, combine the chopped tomatoes, onions, jalapeños, and cilantro. Add a teaspoon of olive oil, salt, and black pepper.
Mix: Give it a good toss. Letting this sit for 10 minutes allows the flavors to meld together beautifully.
Make the Filling In a large mixing bowl, take your cooked quinoa and black beans. Add the fresh salsa you just prepared and the diced avocado.
Dress It Up: Drizzle some Cilantro Lime Crema over the mixture and gently toss everything together. Be careful not to mash the avocado too much!
Assemble and Serve Once the sweet potatoes are out of the oven, let them cool for a minute. Use a fork to gently mash the center of the potato to create a little "boat" or depression.
Load It Up: Heap a generous amount of the quinoa-bean salad on top of each potato half.
Garnish: Finish with an extra drizzle of crema, a squeeze of lime, or fresh cilantro.
