Skip to content


Healthy Slow Cooker Sweetpotato Mexican Quinoa

Recipe developed for the North Carolina Sweetpotato Commission by Fit Foodie Finds.
Print Recipe


  • 1 cup Uncooked white quinoa
  • 2 Large N.C. sweetpotatoes, peeled and diced
  • 1 Can black beans (15 oz.), drained and rinsed
  • 1 Can whole kernel corn (15 oz.), drained and rinsed
  • 1 Can crushed tomatoes (28 oz.)
  • 1 Can green chilis (4 oz.)
  • 2 cups Vegetable broth (or any kind of broth)
  • 1/2 Large red onion, finely diced
  • 3 tbsp Taco seasoning
  • 1 tbsp Sriracha
  • 2 tsp Maple syrup
  • Fresh cilantro (optional)
  • Yogurt (optional)
  • Avocado (optional)
  • Paprika (optional)


  • Begin by spraying your slow cooker with non-stick cooking spray.
  • Then, place all of the ingredients into your slow cooker and mix until combined.
  • Cover and cook on high for 3-4 hours or on low for 6-8 (or until the quinoa is fully cooked and the sweet potatoes are at desired texture).
  • Occasionally stir all of the ingredients together every hour.
  • When the quinoa is cooked and the sweet potatoes are soft, ucover the slow cooker.
  • Serve the sweetpotato Mexican quinoa with the optional toppings and enjoy!