Ingredients
1cupquinoa
2cupsvegetable broth,or water and bouillon
2large sweet potatoes,peeled and cut ¼-in thick
1tbspolive oil
½tspsalt
¾tspchili powder
¾tspground cumin
¾tspgarlic powder
1tbspolive oil
1cupred onion,thinly sliced
4clovesgarlic,minced
2roma tomatoes,diced
1½tspground cumin
¾tspkosher salt
½cupvegetable broth,or chicken broth
8ozspinach
30ozblack beans,drained and rinsed
1avocado,sliced
¼cupcilantro,chopped
1lime
Preparation
In a medium sauce pan, combine quinoa and broth. Bring to a boil, cover, and lower temperature. Cook for 15 minutes until all broth is dissolved.
Mix the sweet potatoes with the oil and then sprinkle with the spices and mix. Grill 3 to 4 minutes per side until cooked through.
Heat oil in a large skillet over medium high heat. Add onions and cook for 5 minutes until translucent. Add the garlic and and tomatoes and cook another minute. Mix in the cumin, salt, and broth and boil for 2 minutes.
Add the spinach and black beans and cook until beans are warmed through and spinach wilts down.
Add quinoa to the bowls, spinach mixture, sweet potatoes, avocado slices, cilantro, and lime.
