If you’ve put away some New Mexico-grown tomatoes during the summer, you can still taste the season while enjoying this on a cold-winter evening. However, this quick and easy meal is suitable to eat anytime of year. There is no soaking beans overnight, no crockpot, and no waiting all day to enjoy it. Just dice your veggies and about 30 minutes later, you have a warm, healthy vegan meal ready to enjoy. To make this a powerhouse of a meal, just dice an avocado and add to add to the top. You can also brighten the flavor with a squeeze of fresh lime.
Ingredients
2 Small organic roma tomatoes (diced)
1/2 Large organic onion (diced)
3 cloves organic garlic (freshly crushed)
1 tablespoon extra virgin olive oil
5 cups purified or distilled water
2 cans organic black beans
2 Small organic sweet potatoes (peeled and diced)
1 cup organic tomato sauce
1/2 cup organic quinoa (uncooked)
1 tablespoon organic chipotle powder
2 teaspoons organic cumin powder
1 1/2 teaspoon organic chili powder
1 – 2 teaspoon pink Himalayan salt (may substitute any salt)
Prepare the veggies: dice the tomatoes, onions and peel and dice the sweet potatoes. In a large pot, sauté the onions and garlic in the olive oil on low heat for approximately 3-5 minutes, or until the onions are translucent. Add all remaining ingredients to the pot and bring to a boil. Reduce heat to medium, cover and simmer for approximately 30 minutes or until the sweet potatoes are tender and the quinoa is cooked, stirring every 10 minutes or so.
Best when served hot. Enjoy!
Recipe adapted from: www.thekitchn.com
Photo by Alison Penn
