| 14 | 50 | 652 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 3 |
| 2 tsp | Sesame oil (divided) |
| 1 small | Red onion (diced (optional)) |
| 3 large stalk(s) | Celery (diced) |
| 1 large potato(es) | Sweet potato |
| 3 small | Carrots (diced) |
| 3 tbsp | Chili powder |
| 1/2 tsp | Cumin (ground powder) |
| 1/4 tsp | Salt |
| 1 can (15oz) | Black beans, canned (drained and rinsed, or chickpeas or 12 scrambled eggs) |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 cup | Organic Quinoa |
| 2 1/2 cup | Vegetable stock/broth |
| 1 fruit | Lime |
| 1 avocado(s) | Avocado (optional) |
1. In a large out over medium heat, warm oil and lightly sauté the celery and red onion. This will take a few moments.
2. In a large bowl toss the sweet potatoes, carrots, oil, chill, seasoning, cumin and salt
3. Add the seasoned sweet potatoes to the pot, stirring until the seasoning smell fragrant and cooked.
4. Include the black beans, tomatoes, quinoa and veg. broth.
5. Tyrn up the heat and bring ingredients to a boil
6. One at a boil, turn you burner down to a simmer and keep your pot covered 30 to 40 minutes. The quinoa will absorb the liquid and the sweet potato should be soft.
7. remove form heat and keep sit for 5 to 8 minutes.
8. Serve into bowls with avocado.
| Fruit | 0.3 |
| Grain | 0.8 |
| Meat Alternative | 0.8 |
| Vegetables | 5.6 |
