Ingredients:

  • 2 tbsp (30 ml) Extra virgin olive oil
  • 1 medium Red onion, finely diced (approx. 150g)
  • 4 cloves Garlic, minced
  • 1 tbsp (15g) Smoked paprika
  • 1 tbsp (15g) Ground cumin
  • 1/2 tsp (2.5g) Chipotle powder
  • 1 tsp (5g) Sea salt
  • 2 large Sweet potatoes (approx. 600g), peeled and cut into 1/2-inch cubes
  • 2 cans (15 oz / 425g each) Black beans, rinsed and drained
  • 1/2 cup (90g) Uncooked quinoa
  • 4 cups (1L) Low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) Fire-roasted diced tomatoes
  • 1 tbsp (15 ml) Fresh lime juice
  • 1/2 cup (15g) Fresh cilantro, chopped
  • 1 Avocado, sliced for garnish

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced red onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, smoked paprika, cumin, and chipotle powder. Toast the spices until fragrant to bloom the flavors.
  3. Toss in the cubes from 2 large sweet potatoes. Stir for 2 minutes until edges are slightly browned.
  4. Add 2 cans rinsed black beans, 1/2 cup uncooked quinoa, and 1 can fire roasted tomatoes.
  5. Add 4 cups vegetable broth. Scrape the bottom of the pot to release any stuck bits.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are fork tender.
  7. Look for the little tails on the quinoa grains; this means they are fully cooked.
  8. Remove from heat and stir in 1 tbsp lime juice and 1/2 cup chopped cilantro.
  9. Ladle into bowls and top with fresh avocado slices.