Ingredients:
2 tbsp. cooking oil
1 medium-large sweet potato, peeled and chopped into bite-sized pieces
1 large onion, peeled and diced
3 cloves garlic, peeled and minced
1 (15 oz.) can black beans OR ½ cup dried black beans prepared with the Basic Cooked Beans recipe
½ cup dried quinoa
1-2 tbsp. chili powder
1 tbsp. ground cumin
½ tsp. salt, more to taste
½ tsp. ground black pepper, more to taste
3½ cups vegetable stock OR water
1 (14.5 oz.) can tomatoes
Optional garnishes: Lime juice, avocado, fresh cilantro, shredded cheese, sour cream, salsa
Equipment:
Peeler
Cutting board
Kitchen knife
Measuring cups and spoons
Large pot with lid
Cooktop
Large wooden spoon
Mesh strainer
Pot holders
Directions:
- Wash all the vegetables, making sure to thoroughly scrub the sweet potatoes. Then peel, chop, dice, and mince them as noted in the ingredients list.
- Measure the quinoa into a bowl, cover with water and give it a stir. Pour into a strainer to remove the liquid, tap the rinsed quinoa back into the bowl and set aside.
- Empty the can of beans into a strainer, give them a quick rinse and set them aside.
- Heat the oil in a large pot over medium-high heat. Carefully add the sweet potato and onion, listening for the sizzling sound. Cook for about 10 minutes, until the onion is translucent and beginning to brown.
- Add the garlic, chili powder, cumin, salt, and black pepper. Stir until the spices are fragrant, about 30 seconds.
- Add the vegetable stock, diced tomatoes, black beans. Stir everything together and bring the mixture to a boil.
- Once boiling, cover the pot and reduce the heat to a simmer for 10 minutes. Remove the lid, add the quinoa, stir well to incorporate, cover again.
- Cook for about 20 minutes until the quinoa is fully cooked and the sweet potato can be easily pierced with a fork.
- Remove the pot from the heat and season with salt as needed, or any optional garnishes.