Curried Sweet Potato & Quinoa Medley (Vegan)

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This is one of my favorite vegetable/quinoa dishes to make. It is full of protein, FIBER, and has plenty of Vitamins A and C! 

Ingredients:

  • 1 cup of cooked quinoa (You can cook this using the directions on the bag while preparing the vegetables for this recipe)
  • 1 large sweet potato, cut into even (small) chunks or cubes
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, diced
  • 1 1/2 cups of cooked black beans (canned / drained and rinsed works too)
  • 2 Tbsp. curry powder
  • 1 tsp. ground cumin
  • 1/4 tsp. iodized salt
  • 1 Tbsp. extra virgin olive oil (for sautéing vegetables)

Directions:

  1. Place a large sauté pan over a medium-high heat. Drizzle 1 Tbsp. or so of olive oil over the pan. 
    If you haven’t done so already, slice and dice the vegetables listed in the ingredients list, keeping the slices to relatively the same size, to ensure uniform cooking.
    -Remember, you can cook the quinoa right now, while you wait for the vegetables to cook.
  2. Add all of the vegetables to the pan, and cover. Stir occasionally. After about 5-minutes, add 1 Tbsp. of curry powder to the vegetables, and stir. Cover again.
    If needed, add another dribble of olive oil to prevent the vegetables from sticking to the pan.
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  3. After about 10-minutes, pierce the sweet potatoes with a fork. If the fork easily pierces the sweet potato, add the black bean to the mixture. If not, cover for another 3-5 minutes and test again. 
  4. After adding the black beans, continue stirring the vegetable mixture for about 3-minutes, so black beans are heated thoroughly.fullsizeoutput_6d5.jpeg
  5. Remove from heat. Transfer all cooked quinoa to a large bowl. Add the vegetable / black bean mixture. Mix in the rest of the spices listed above.
  6. Taste test with a spoon, and SLOWLY add additional spices such as curry powder, cumin, turmeric, or a very small amount of iodized salt as needed.fullsizeoutput_6d3

    ENJOY!!!


    Other flavors work great in this recipe too; instead of currying this, try using garlic powder, onion powder, a hint of chili powder, and cajun seasoning! 

Nutrition Facts per ~1 cup: (Yields about 6 cups)

Calories: 242 calories

Total Fat: 4 g
Saturated Fat: 0 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 0 g
Trans Fat: 0 g

Sodium: 112 g

Potassium: 336 mg

Total Carbohydrate: 42 g
Dietary Fiber: 12 g
Sugar: 4 g

Protein: 10 g

Vitamin A: 129% DV

Vitamin C: 80% DV

Calcium: 4% DV

Iron: 10% DV