Preheat and prep the potatoes: Heat the oven to 425°F (220°C). Scrub the sweet potatoes, pat dry, and pierce each a few times with a fork. Rub with a little olive oil and a pinch of salt. Place on a baking sheet.

Roast until tender: Bake for 40–55 minutes, depending on size, until a knife glides through easily. If the skins start to darken too quickly, tent loosely with foil.

Cook the quinoa: While the potatoes roast, rinse the quinoa under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 14–16 minutes. Remove from heat and let steam, covered, 5 minutes. Fluff with a fork.

Sauté the aromatics: Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the red onion and bell pepper with a pinch of salt. Cook 4–5 minutes, until softened. Stir in the garlic and cook 30 seconds until fragrant.

Add spices and beans: Sprinkle in the cumin, smoked paprika, chili powder, and coriander. Stir for 30 seconds to bloom the spices. Add black beans and corn (if using). Cook 2–3 minutes to heat through.

Fold in quinoa: Add the cooked quinoa to the skillet. Season with 1/2 teaspoon salt and black pepper to taste. Stir to combine. Turn off the heat and add lime zest and juice, plus a handful of chopped cilantro. Taste and adjust seasoning.

Prep the potatoes for stuffing: When the sweet potatoes are ready, let them cool a few minutes. Slice each lengthwise down the center and gently squeeze the ends to create an opening. Fluff the flesh with a fork to make room for the filling.

Assemble: Spoon the quinoa-black bean mixture into each potato. Top with avocado, more cilantro, crumbled cheese, and a dollop of yogurt if you like. Add an extra squeeze of lime for brightness.

Serve: Enjoy hot with hot sauce on the side. A simple green salad makes a great partner.