| Servings |
portions
|
Ingredients
- 1 big sweetpotato
- 1 onion
- 2-3 garlic clove
- 1 can pinto beans
- 1 can tomatoes
- 100 g Quinoa
- 1/2 teaspoon Cumin
- 1/2 teaspoon salt
- pepper and chili
- 450 ml broth
- 1 lemon juice
- 1 Avocado
- 1/2 bunch fresh cilantro
Ingredients
|
|
Instructions
- Peel the sweetpotato and cut into 2,5 cm pieces.
- Chop the onion.
- Heat oil in a pot and cook onion and potato until onion is softened. Then add garlic, cumin, some pepper and chili and roast 1-2 minutes.
- Add broth, beans, tomatoes and quinoa. Boil up and let cook about 20 minutes with lid. Then cook without lid about 10 - 15 minutes until the quinoa and sweetpotatoes are soft (if it get's too thick add more broth).
- Add lime juice and season with salt, pepper, chili. You can also add a bit of balsamic vinegar.
- Garnish with avocado and fresh cilantro.
- Yummy!
Share this Recipe