Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the sweet potatoes with olive and sprinkle with a pinch of salt.

Wrap them individually in aluminum foil and place them on a baking sheet. Bake for 40-45 minutes, or until they are tender when pierced with a fork.

While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced red bell pepper, and chopped green onions.

Add the ground cumin, smoked paprika, lime juice, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Carefully unwrap the foil and slice each potato in half lengthwise. Using a spoon, gently scoop out a portion of the flesh from each half, creating a small cavity for the filling.

Be sure to leave enough flesh around the edges to maintain the structure of the “boat.” Add the scooped-out sweet potato flesh to the quinoa mixture and mix thoroughly.

Spoon the filling mixture into each sweet potato half, mounding it slightly. Place the filled sweet potato boats back onto the baking sheet. If desired, sprinkle crumbled feta cheese on top of each boat.

Return the baking sheet to the oven and bake for an additional 10 minutes, or until the filling is heated through and the cheese has melted.