Sweet Potato Black Bean Quinoa

Sweet Potato Black Bean Quinoa

1 Tbsp olive oil
1/2 red onion, thinly sliced
8 oz tempeh, crumbled
1 tsp cumin
1 Tbsp chili powder blend
1 sweet potato, peeled and cubed
10 oz can fire roasted diced tomatoes
1 15.5 oz can black beans, rinsed and drained

prepared quinoa

lettuce, cilantro, avocado, sri racha, etc for topping

1. Heat olive oil in skillet over medium heat
2. Sauté onion and pepper until soft
3. Add tempeh and cook until lightly browned
4. Add spices and stir to mix well
5. Add sweet potato and tomato, turn heat to low, and cover skillet for 8 - 10 minutes until sweet potatos are soft
6. Add black beans and stir to combine
7. Serve on a bed of quinoa
8. Add fun toppings

Adapted from the P90X2 Nutrition Guide

Spicy Sweet Potato Soup

Let's veganize it. Replace sour cream with Sour Supreme or coconut milk and butter with Earth's Best  or olive oil.

Ingredients

• 1/2 cup sour cream
• 1 teaspoon grated lime zest
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon butter
• 1 onion, sliced
• 2 cloves garlic, sliced
• 4 cups chicken stock
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated fresh ginger root
• 1/4 cup smooth peanut butter
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• salt to taste
• 1 large roma (plum) tomato, seeded and diced

Directions

1. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
3. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
4. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Nutritional Information

Amount Per Serving  Calories: 207 | Total Fat: 9g | Cholesterol: 11mg