This is one of those meals I didn’t think my kids would like, and then they both ended up asking for multiple servings!
I love it because it wasn’t too hard to make, but the result is just as nutritious as it as delicious. Watch out, Rachel Ray!
This yummy southwest sweet potato quinoa is topped with fresh tomatoes and red onion, as well as savory canned black beans and corn. And last but not least, my new favorite vegan southwest ranch dressing.
If you’ve had quinoa before and thought, “not for me,” you GOTTA try this recipe. With all the fresh flavors and taco numminess going on, you won’t even notice you’re eating something as healthy as quinoa.
Southwest Sweet Potato Quinoa
For The Quinoa
- 1 cup quinoa $1.13
- 2 cups water
- 2 Tbsp vegetable bouillon $0.38
For The Southwest Veggies
- 1 cup onion $0.21
- 2 cups sweet potatoes $0.23
- 2 Tbsp vegetable oil $0.18
- 2 Tbsp water
- 1 15 oz can whole kernel corn $0.47
- 1 15 oz can canned black beans $0.47
- 1 tsp ground cumin $0.02
- salt & pepper
- ½ cup red onion $0.15
- 1 cup tomato $0.44
- ½ cup green onion $0.19
- southwest ranch dressing
- Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
- To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
- For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
- Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
- Scoop the quinoa into the pan with the veggies and gently toss everything together.
- Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.