Ingredients
The following ingredients have 6 Servings
- 2 1/2 cups vegetable broth (600ml )
- 1/2 cup uncooked quinoa (90g )
- 15 oz can black beans, drained (425g)
- 14 oz can diced tomatoes (411g)
- 1/4 cup chopped red bell pepper (35.43g )
- 1/4 cup chopped green bell pepper (35.43g)
- 1 shredded carrot
- 1/2 cup chopped onion (42.52g )
- 4 cloves garlic (peeled and minced)
- 1/2 small chili pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup corn kernels, canned or fresh (90 grams)
- 1 large sweet potato (about 340g, peeled and diced)
- chopped avocado chunks
- chopped green onions
- shredded carrot
- 1/2 cup soaked cashews (cashews soaked in water overnight)
- 3-4 tablespoons water
- splash apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1 teaspoon lime juice
Instruction
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
