Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked Vigo Quinoa
  • 1 cup water
  • 1 cup chicken stock
  • 1 bay leaf
  • 1/2 lime (juiced)
  • 2 teaspoons chopped cilantro
  • 3 medium sweet potatoes (peeled and diced)
  • 2 tablespoons extra virgin olive oil
  • 2 bell peppers (gutted and sliced)
  • 1 medium onion (sliced)
  • 1 cup sliced mushrooms
  • 1 1/2 cups corn (fire roasted preferable)
  • 1 15 oz can black beans
  • 1 1/2 cups water (divided)
  • 1 clove garlic (minced)
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 1/2 lime (juiced)
  • 1/4 teaspoon salt
  • 1 avocado
  • 1 1/4 cups plain Greek yogurt
  • 1 1/2 – 2 chipotles in adobo sauce
  • 1 tablespoon honey
  • 1 teaspoon cilantro
  • Salt (to taste)

Instruction

  • Preheat the oven to 400 degrees F.
  • In a saucepan, mix together the ingredients for the quinoa and heat on medium high. Cook for 20 – 30 minutes, or until liquid is absorbed. Fluff the quinoa with a fork.
  • While the quinoa is cooking, toss the sweet potatoes with the oil and place on a baking sheet. Roast for 15 minutes, then flip the potatoes. Add the remaining ingredients for roasting and rose for an additional 15 – 20 minutes, flipping halfway through.
  • Add the corn and half the water to a small saucepan. Add the black beans, remaining water, garlic, cumin, bay leaf, lime juice, and salt into another small saucepan. Cover and heat both for about 5 minutes. Remove the bay leaf from the beans and drain both the corn and beans.
  • Make the chipotle sauce by adding all the ingredients to a blender and blending until smooth and creamy.
  • Add the cooked quinoa and veggies to a bowl. Top with avocado and the chipotle sauce. Serve hot, warm, or cold.