This delicious recipe, perfect for fall, was inspired by FoodPrints.
- 2 Tbsp olive oil
- 1 sweet potato, roasted
- 1 onion, diced
- 4 cloves garlic, minced
- 2 Tbsp chipotle chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 3 ½ c vegetable broth
- 1 can black bean
- 1 can diced tomatoes
- ½ cup dried quinoa
- 3 limes, juiced
Preheat oven to 400. Poke holes in the sweet potato, cover with aluminum foil, and allow to roast for 30 minutes. When cool, peel and roughly chop the sweet potato.
Heat oil in a large pot. Add onions and sweet potatoes. Allow to cook for 5 minutes, until tender.
Add garlic and spices, stirring to combine.
Add vegetable stock, black beans, diced tomatoes, and quinoa. Stir. When boiling, cover, reduce heat to a simmer, and cook for 15-20 minutes.
Remove from heat and add lime juice. Serve and garnish with toppings of your choice.