Loaded Mexican Sweet Potato Recipe

This is one of my favorite lunches and makes me feel good that I am loading my body with nutritious foods.  It is very simple and can easily be adapted to suit your personal needs.

What I used:
   - sweet potato
   - tri-color quinoa (I find mine at my local grocery store and also at Trader Joe's)
   - black beans
   - stewed tomatoes
   - avocado
   * toppings can be salsa, greek yogurt, sour cream, cheese, taco seasoning

To make the loaded sweet potato:

1. bake the sweet potato at 400 degrees for 45 min to 1 hr (depending on the size of   the sweet potato).  you want the sweet potato to be soft to the touch 
2. cook the quinoa using 2 parts liquid (I use mostly water with a splash of chicken broth)  to 1 part quinoa.  I like my quinoa softer, so I cook it on low for 20 minutes
3. saute the onion, black beans and stewed tomatoes until onions are translucent and soft
4. once sweet potato is cooked, slice it in 1/2 (using only 1/2 the sweet potato) and layer everything on top of it

Enjoy!