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Meal Prep Madness: Southwestern Sweet Potato & Quinoa Bowls

March 1, 2019

I created this recipe my mashing together a few recipes I found online for stuffed sweet potatoes. I myself am not a huge fan of sweet potatoes but I was gifted three of large size so I could not waste them. I highly recommend making this recipe for the whole family since there will be quite a bit leftover. The quinoa and bean mixture should freeze well in an airtight ziplock.

Ingredients:

3 medium/large sweet potatoes

1 large red onion

1 large tomato

1 15oz can corn kernels, drained, rinsed

1 15oz can black beans, drained, rinsed

1 TBSP minced garlic

1 small bunch cilantro

8oz white mushrooms

1 cup quinoa of choice (I used red because it was gifted to me)

Vegetable broth

‘Mexican fiesta’ seasoning (pictured)

 

Optional Garnishes:

Tofutti sour cream

Frank’s hot sauce

Fresh lime juice

 

Makes about 10-12 servings

 

Easy prep step:

Wash sweet potatoes and preheat oven to 400F. Line a baking sheet with foil. Poke sweet potatoes with a fork so they have vents to release pressure while cooking. Otherwise, the potatoes will explode and that is no fun to clean up.

 

Dice red onion and put 3/4 aside to cook and 1/4 aside to garnish. Mince cilantro and set aside with onions for garnish. Mince mushrooms and set aside for cooking, and finally chop tomato and set with mushrooms.

 

Wash quinoa under cold water and pat dry. Rinse corn and beans under cold water and set aside.

 

Getting down to business:

Place sweet potatoes on baking sheet in middle rack of the over for 45 minutes to an hour, until they are easily stabbed to the core with a fork.

 

Cook one cup quinoa with 1 cup water and 1 cup vegetable broth in a rice cooker on the brown rice setting. This will be done in about 25-35 minutes.

 

Cook 3/4 of the chopped onion and the tablespoon of minced garlic over medium heat in a large sauce pan. I used water and vegetable broth to reduce the onions to translucent, but you may use oil or butter if you’d like more fat content in this meal.

 

Once onions and garlic are ready, add in the rinsed beans, corn, tomato, and mushrooms. Add salt, pepper and Mexican Fiesta spice to taste. I like mine spicy. Once the quinoa is complete you can mix that into this mixture as well and turn the heat off.

 

When potatoes are ready, take them out of the oven and let them cool for about 5-10 minutes. You can peel the skin off easily with your hands if they are ready. Mash the sweet potatoes with a fork. This is the base for the bowl.

 

And you're done!

Load up a dish with a scoop of sweet potatoes and two scoops of the quinoa & veggie mix. Garnish with sour cream, hot sauce, cilantro and fresh red onion. I need to get a better photo of this dish, by it is so delicious. This can be filled into tacos, burritos or layered over nachos if desired- ENJOY!

 

 

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