A bowl filled with flavor and fiber, that keeps well too!
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
1 tablespoon olive oil
1 small onion, diced
1–2 habanero, jalapeno, or poblano, chopped
2 cloves garlic, smashed
1 sweet potato, diced
1 (15 ounce can) black beans, rinsed, drained
2 cups corn
1 1/2 cup grape tomatoes
½ teaspoon ground cumin
½ teaspoon dried oregano
3 cups cooked quinoa or other grain, such as farro, spelt, brown rice or a lentil, quinoa mixture
Salsa, green or red
2 tablespoons Cotija cheese, grated
In a large pot over medium, heat oil, add onion and jalapeno, cook, stirring occasionally to soften, about 5 minutes. Add garlic and sweet potato, cook, stirring occasionally, 3 minutes. Add black beans, corn, tomatoes, cumin, oregano and ½ cup water.
Cover and cook 15 minutes or until sweet potato is tender.
Spoon over cooked grain. Drizzle with salsa, squeeze of lime and cheese.
Look for frozen or precooked grains to speed the cooking time.