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Ingredients
- 2 tbsp avocado oil or olive oil
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 2 medium sweet potatoes (yellow or orange), peeled and cut into ½ inch cubes
- 1 cup quinoa , rinsed well with warm water and strained
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 15.5 oz can fire roasted tomatoes
- 1 tsp sea salt
- dash of pepper
- 2 cans black beans , strained and rinsed
- 5 cups broth , tailored to your dietary needs: vegetable for vegan and vegetarian, gluten-free if required, chicken if you consume meat and prefer
- 4 cups spinach leaves , chopped
Ingredients
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Instructions
- In a large soup pot, heat the oil on medium heat and add the chopped onion and a pinch of sea salt. Cook onion until it starts to soften (about 5-7 minutes), stirring occasionally. Then add the garlic and stir in for 1 minute.
- Add cubed sweet potatoes, rinsed quinoa, smoked paprika, cumin, chili powder, fire roasted tomatoes, sea salt, pepper, and strained/rinsed black beans. Stir all ingredients for 30 seconds to a minute to combine well and coat everything with the spices.
- Add broth and bring to a boil. Then reduce heat, cover stew, and allow to simmer for 15-20 minutes or until sweet potatoes are soft and quinoa is cooked through.
- Turn off heat and stir in chopped spinach leaves.
- Allow to sit until greens are wilted. If desired, serve with chopped cilantro, avocado, or dairy-free sour cream.
Tried this recipe today and I love it. I couldn’t find any smoked paprika at the grocery store so i just added a little liquid smoke. delicious!
So glad you enjoyed this recipe, Melanie! 🙂
Tried this last night. I was glad it was relatively quick and not complicated. My kids were not sure about it but I’ve i said just ready out what you like ended up eating two bowls. They live sweet potato and spinach. Quinoa was an interesting addition. I made 4 servings and that filled my large soup pot. We have lots of leftovers.
I made cornbread and a side.
So glad you and your family enjoyed this recipe, Julia! 🙂 A side of cornbread is a yummy and great idea!
This recipe was absolutely delicious. The only problem is I can’t stop eating it!!! Lol
🙂 Love hearing how you enjoy this recipe, Erica!
I substituted some extra precut cubed butternut squash I had in the frig for the potato and it was very tasty
Made this in my Instant Pot. Sautéed the onions and garlic, threw everything else in, set it on high for 3 minutes. Easy weeknight meal, tasty and filling. My teenager was skeptical but once he took a taste he gobbled it up.
So fun, Regina! Glad your son liked it, too. 🙂
This was my first TBL recipe. It was excellent. My reluctant vegetarian husband even like it.
Yay, Jane! Love that both you and your husband liked this recipe. 🙂 Excited to hear how you enjoy other recipes!
Made this yesterday and loved it, it warmed me up for the next few hours. I made a few substitutions, just based on what I had in the cupboard, brown bulgur for quinoa, white beans for black beans, sweet paprika for smoked paprika. It was yummy!
How yummy, Masha! All your substitutions sound delicious. 🙂
This was great! And super easy to make. I took this to a pot luck gathering of friends and it was a hit!
Love to hear that this was a hit at your potluck, Deanna! 🙂
This is delicious !
I love this recipe. We have a member of our family who has diabetes. Do you have any information on total carbs by chance?
Hi Amy! We don’t currently include caloric information or nutritional facts. However, we understand that many people need access to nutritional information for health purposes and encourage the use of apps such as MyFitnessPal if needed. 🙂
This is a good recipe! My vegetarian sister-in-law was visiting, and it was perfect! Thanks!
So glad you enjoyed this, Laura! 🙂