This hearty plant-based recipe is sure to satisfy vegans and meat eaters alike! It’s rich in dietary fiber, a wide variety of vitamins and minerals, and excellent plant-based sources of protein.

Ingredients

  • 3 Sweet Potato (small, peeled and chopped)
  • 2 cups Black Beans (cooked, from the can)
  • 1 cup Quinoa (dry, uncooked)
  • 1 Red Bell Pepper (chopped)
  • 3 stalks Green Onion (chopped)
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin (ground)
  • 1 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 2 cups Vegetable Broth
  • 1 Lime (juiced)
  • 1 Avocado (diced)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large baking dish, add the sweet potatoes, black beans, quinoa, pepper, onion, chili powder, cumin, garlic and sea salt. Stir well to combine and then add the broth.
  3. Cover the baking dish with foil and bake for 40 minutes or until the broth has absorbed completely, the quinoa is fluffy and the sweet potatoes are tender. Remove from the oven.
  4. Let the quinoa bake sit for 5 minutes before dividing between plates. Top each plate with lime juice and avocado. Enjoy!

Notes

  • Baking Dish: Use a 9×13-inch dish for six servings.
  • Leftovers: Keeps well in the fridge for up to four days.
  • More Flavor: Top with chopped cilantro, shredded cheese, salsa and/or sour cream.