Ingredients

The following ingredients have 4 Servings
  • 1 tsp avocado or coconut oil ((or water))
  • 1/2 cup uncooked quinoa* ((or 1 1/4 cup (230 g) cooked quinoa as original recipe is written // adjust if altering batch size))
  • 1 Tbsp melted coconut oil or avocado oil
  • 1 1/2 cups organic diced sweet potatoes ((or butternut squash))
  • 1 cup diced bell pepper ((I prefer red))
  • 1 cup chopped red cabbage
  • 1 tsp ground cumin ((divided))
  • 1 tsp chili powder ((or smoked paprika // divided))
  • 1/2 tsp sea salt ((divided))
  • 1/2 cup cooked black beans ((cooking/canning liquid drained))
  • 4 large portobello mushrooms* ((stems removed, wiped clean))
  • 1-2 Tbsp avocado or melted coconut oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lime juice
  • 1/2 tsp ground cumin ((divided))
  • 1/4 tsp chili powder or smoked paprika ((divided))
  • 1/4 tsp sea salt
  • 1 Tbsp lime juice
  • Magic Green Sauce
  • Easy Red Salsa
  • Limes
  • Cilantro

Instruction

  • Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
  • If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add avocado oil or coconut oil or water (1 tsp as original recipe is written) and rinsed and drained quinoa (1/2 cup as original recipe is written). Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt (amounts as original recipe is written // adjust if altering batch size).
  • Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
  • In the meantime, add mushrooms to a shallow baking or serving dish and season with oil (or water or vegetable broth), balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.
  • Next, prepare vegetables by heating a large skillet over medium heat. Once hot, add oil or water (1 Tbsp (15 ml) as original recipe is written // adjust if altering batch size), sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
  • Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
  • Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
  • To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size), and lime juice and toss to combine.
  • Divide the filling between the mushrooms (some may overflow - that's fine). Bake at 400 degrees (or on the grill, covered) for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
  • Enjoy immediately as is or with a sauce of choice (optional // I think the magic green sauce goes awesome with this recipe!). Store leftovers separate from sauce(s) and covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or the microwave until hot.