Ingredients
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1 cup uncooked white or black quinoa
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2 cups water
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1/2 teaspoon salt
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1/2 medium onion, diced
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1 red bell pepper, cored and sliced
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1 green bell pepper, cored and sliced
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1 tablespoon olive oil or ghee
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1 small can (15 oz) organic black beans, drained and rinsed
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1 large ripe avocado, halved, pitted, and cubed
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1 medium sweet potato, peeled and cut into wedges
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1 tablespoon maple syrup
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1/4 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon garam masala
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1/4 teaspoon sea salt
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1 tablespoon fresh lime juice
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2 tablespoons chopped cilantro leaves
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Chia seed gel (optional)
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Optional toppings: shredded carrots, diced mangoes, diced red onions, sliced jalapenos, plain Greek yogurt, vegan sour cream, or tortilla strips
Directions
Sub-Title: A hearty and satisfying vegetarian meal packed with nutrient-dense ingredients like quinoa, avocado, roasted sweet potatoes, and crunchy chia seeds.
Ingredients:
* 1 cup uncooked white or black quinoa
* 2 cups water
* 1/2 teaspoon salt
* 1/2 medium onion, diced
* 1 red bell pepper, cored and sliced
* 1 green bell pepper, cored and sliced
* 1 tablespoon olive oil or ghee
* 1 small can (15 oz) organic black beans, drained and rinsed
* 1 large ripe avocado, halved, pitted, and cubed
* 1 medium sweet potato, peeled and cut into wedges
* 1 tablespoon maple syrup
* 1/4 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon garam masala
* 1/4 teaspoon sea salt
* 1 tablespoon fresh lime juice
* 2 tablespoons chopped cilantro leaves
* Chia seed gel (optional)
* Optional toppings: shredded carrots, diced mangoes, diced red onions, sliced jalapenos, plain Greek yogurt, vegan sour cream, or tortilla strips
Instructions:
1. Rinse and drain the quinoa, then place it in a saucepan with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, cover with a tight-fitting lid, and reduce the heat to low. Simmer until all the liquid has been absorbed and the quinoa is tender, about 15-20 minutes. Turn off the heat and let sit, covered, for another 5 minutes. Fluff the quinoa with a fork and set aside.
2. Meanwhile, preheat the oven to 400°F. Toss the diced onion and bell peppers with a drizzle of olive oil or ghee, season with salt and pepper, and spread them out on a baking sheet. Roast in the oven for about 20-25 minutes, stirring occasionally, until they are softened and slightly browned.
3. In a blender or food processor, combine the cooked black beans, avocado, maple syrup, cumin, smoked paprika, garam masala, and sea salt. Blend until smooth and creamy. Set aside.
4. Add the roasted sweet potatoes to the blender and process until mostly smooth, leaving some chunkiness if desired. Season with more salt and pepper, if necessary.
5. Divide the cooked quinoa between four bowls. Top each serving with a generous scoop of the sweet potato mixture, then pour the black bean and avocado mixture over everything. Garnish with chopped cilantro, a sprinkle of chia seeds, and optional toppings.
6. Serve immediately as a complete and delicious vegetarian dinner!
Steps
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1
Done
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Rinse and drain the quinoa, then place it in a saucepan with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, cover with a tight-fitting lid, and reduce the heat to low. Simmer until all the liquid has been absorbed and the quinoa is tender, about 15-20 minutes. Turn off the heat and let sit, covered, for another 5 minutes. Fluff the quinoa with a fork and set aside. |
|
2
Done
|
Meanwhile, preheat the oven to 400°F. Toss the diced onion and bell peppers with a drizzle of olive oil or ghee, season with salt and pepper, and spread them out on a baking sheet. Roast in the oven for about 20-25 minutes, stirring occasionally, until they are softened and slightly browned. |
|
3
Done
|
In a blender or food processor, combine the cooked black beans, avocado, maple syrup, cumin, smoked paprika, garam masala, and sea salt. Blend until smooth and creamy. Set aside. |
|
4
Done
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Add the roasted sweet potatoes to the blender and process until mostly smooth, leaving some chunkiness if desired. Season with more salt and pepper, if necessary. |
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5
Done
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Divide the cooked quinoa between four bowls. Top each serving with a generous scoop of the sweet potato mixture, then pour the black bean and avocado mixture over everything. Garnish with chopped cilantro, a sprinkle of chia seeds, and optional toppings. |
|
6
Done
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Serve immediately as a complete and delicious vegetarian dinner! |
