This plant based meal is filling and nutritious featuring protein rich beans and filling quinoa.
4 medium sweet potatoes
1 tsp olive oil
1 medium onion, diced
2 tsp ground cumin seed
2 tsp ground coriander
1 tsp garlic powder
1 tsp ground cayenne pepper (optional)
1 x 400g can of no added salt black beans, drained and rinsed
1 x 400g can of no added salt red kidney beans, drained and rinsed
1 medium capsicum, diced
1 x 400g can diced tomatoes
1 cup fresh or frozen corn kernels
2 cups cooked quinoa
Fresh coriander leaves
Pre-heat oven to 180 C. Scrub sweet potatoes and cut length ways without completely cutting through. Bake in oven for 20-30 minutes or until tender.
Meanwhile, heat oil in a heavy based saucepan. Fry onion and cook until translucent. Add spices and capsicum and cook for a further 3 minutes. Add beans, tomatoes and corn and allow to simmer until sweet potatoes are cooked.
To serve, place 1 sweet potato on each plate. Top with 1/2 cup of cooked quinoa per person and 1/4 of bean and tomato mixture. Garnish with fresh coriander leaves.
|Number of servings: 4|
|Serving size: Approximately 581 g|
|Quantity per serving|
|Fat, total||7.8 g|