Sweet Potato, Quinoa, Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.5 C + 2 C water1 C red quinoa1 tbsp extra virgin olive oil1 small onion, chopped3 cloves garlic, minced1 sweet potato, peeled & chopped1 jalapeno, seeded and finely diced3 tbsp chili powder2 tbsp cumin6 tbsp chopped fresh cilantro4 C vegetable brothjuice of one lime1 15-oz. can black beans, drained2 C spinach, shredded5 handfulls corn tortilla chips1 tomato, chopped1 avocado, chopped
Bring 1.5 C water to a boil in a saucepan. Combine with quinoa, cover, and allow to cook until all liquid is absorbed.
In a separate pot, heat olive oil. Cook onions and garlic for one minute. Add jalapeno and sweet potato, cook for another minute. Add chili powder, cumin and cilantro.
Add Vegetable broth, 2 C water, and lime juice to vegetable mixture. Stir in beans and spinach. Allow to simmer for 20 minutes, until potatoes are tender.
Top individual bowls with avocado, extra cilantro, tomato, chips, and lime wedges.
Serving Size: Makes 5 bowl-size servings
Number of Servings: 5
Recipe submitted by SparkPeople user LYFEGIRL.
In a separate pot, heat olive oil. Cook onions and garlic for one minute. Add jalapeno and sweet potato, cook for another minute. Add chili powder, cumin and cilantro.
Add Vegetable broth, 2 C water, and lime juice to vegetable mixture. Stir in beans and spinach. Allow to simmer for 20 minutes, until potatoes are tender.
Top individual bowls with avocado, extra cilantro, tomato, chips, and lime wedges.
Serving Size: Makes 5 bowl-size servings
Number of Servings: 5
Recipe submitted by SparkPeople user LYFEGIRL.
Nutritional Info Amount Per Serving
- Calories: 541.3
- Total Fat: 19.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,019.2 mg
- Total Carbs: 69.7 g
- Dietary Fiber: 20.0 g
- Protein: 26.0 g
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