Cut off tips of sweet potatoes. Lay a piece of foil or a lined baking sheet on lower shelf of oven to catch the drippings. Place potatoes on upper rack, over foil. Cook until tender - approximately 45 minutes.
In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low and cover.
Simmer 15 minutes. Turn off heat. Let sit five minutes. Fluff with fork.
In a mixing bowl, combine quinoa, cilantro, lime juice, olive oil, syrup/agave, and salt. Season with salt and pepper to taste.
Remove sweet potatoes from oven. Let cool five minutes. Carefully cut in half, lengthwise. With fork, create a "bowl" in each half of sweet potato by pushing flesh toward the skins. Divide quinoa mixture among sweet potatoes. Top with avocado and freshly cracked salt and pepper.
Notes
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