Quick One-pot Dinner: Mexican Sweet Potato, Black Bean, and Bell Pepper Quinoa Dish

I'm all up for quick, healthy dinners with almost no dishes. Ideal for those busy evenings or when you feel like no cooking at all! It takes about 30 minutes to create this yummy dish the whole family will love. For even more flavor, add extra avocado cubes and/or cheese.

Ingredients (serves 2)

1/4 cup uncooked quinoa, rinsed
1 cup onion, chopped
1 cup sweet potato, peeled and chopped into small cubes
1.5 cup bell pepper, chopped (we used a mix of green and yellow bell pepper)
2 clove garlic, minced
3/4 cup cooked black beans, rinsed and drained (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
2 cups tomatoes, chopped
3/4 cup water
1/2 tsp chili powder, or to taste (or use chile paste)
1 tsp ground cumin seeds
1 tsp paprika powder
1 tsp dried oregano
sea salt, to taste
black pepper, to taste
1/2 lime/lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
1/2 cup fresh cilantro/parsley, or to taste, coarsely chopped

Optional: add extra cilantro/parsley and lime wedges, avocado, or cheese.

INSTRUCTIONS

1. In a large skillet or pan, heat the cooking oil over medium heat. Stir in the onion and saute for 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer.
2. Add the garlic and bell peppers, and saute another 2 minutes, then add the spices and cook for 30 seconds longer.
3. Then add the quinoa, tomatoes, and water and stir to combine. Bring to a gentle boil, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid. Last 10 minutes add black beans. Stir occasionally. Add more water if needed.
4. When ready, add the lime juice, cilantro/parsley, and season with salt and pepper to taste.
5. Garnish with the extra cilantro/parsley, lime, avocado, or cheese, if desired, and enjoy!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI MX-1

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