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Quorn Vegetarian Grounds Tinga with Sweet Potatoes

Quorn grounds tinga with sweet potatoes served on a blue dish with guacamole and sour cream on the side.

A Mexican staple! These spicy loaded sweet potatoes are stuffed with chipotle Quorn Grounds and are ready in just 5 simple steps. Top with cheese, guac or salsa for a delicious Mexican feast. Serve alongside salad or as part of a tasty burrito bowl.

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 11 oz Quorn Grounds
  • 1 onion, sliced
  • 2 tsp chipotle paste
  • 14 oz tin of tomatoes
  • 4 sweet potatoes
  • Toppings of your choice


  1. Preheat the oven to 180C/350F/gas mark 4.
  2. Wash the sweet potatoes and prick with a sharp knife, place in the oven and cook for approximately 45 minutes or until a knife slides into them easily.
  3. Meanwhile, place a large non-stick ovenproof frying pan on a medium heat. Add 1 tbsp olive oil to the pan and fry off the onion for 6-8 minutes until translucent.
  4. Add the chipotle paste, cook for a further 2 minutes then add the tomatoes. Simmer for 15 minutes, then add the Quorn Grounds and cook for a final 5 minutes. Season to taste.
  5. Slice the sweet potatoes in half, generously fill them with the tinga, and add your favourite toppings – ours are sour cream, zesty guacamole and shredded cheese!

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