Lindywell

Smoky Black Bean, Quinoa, and Sweet Potato Stew

Servings

4-6

Servings

4-6

Ingredients

2tbsp avocado oil or olive oil
1medium yellow onion, chopped
3cloves garlic, minced
2medium sweet potatoes(yellow or orange), peeled and cut into ½ inch cubes
1cup quinoa, rinsed well with warm water and strained
2tsp smoked paprika
1tsp cumin
1tsp chili powder
115.5 oz can fire roasted tomatoes
1tsp sea salt
dash of pepper
2cans black beans, strained and rinsed
5cups broth , tailored to your dietary needs: vegetable for vegan and vegetarian, gluten-free if required, chicken if you consume meat and prefer
4cups spinach leaves, chopped

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.