Ingredients
- 4 whole sweet potatoes medium
- 1 can black beans 15oz
- 1/3 cup water
- 1 whole tomato medium, diced
- 2 cloves fresh garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp taco seasoning (salt free)
- 1/2 tsp red pepper flake (optional)
- 1 cup cooked quinoa (1/2 cup raw)
- olive oil
- salt and pepper to taste
- fresh cilantro chopped
Instructions
-
Rinse all debris and dirt off of sweet potato then prick with a fork or knife all over, place in oven at 425 degrees for about 1 hour or until soft all the way through.
-
Heat a saucepan on medium heat and add 2 tbsp of olive oil with the freshly minced garlic. After garlic begins to turn color in the oil add in the can of black beans with 1/3 cup of water.
-
Add the cumin, coriander, taco seasoning, red pepper flake (optional), salt, and pepper. Then stir to evenly combine , while watching the heat. Turn heat down if edges start to burn.
-
After all spices are evenly combined in the beans add the 1 cup of cooked quinoa and stir until evenly combined. Let sit on heat for 5 more minutes while watching and add more water if necessary. Turn heat off.
-
Pull sweet potatoes from oven when soft and cut down the middle, similar to a regular baked potato. Take the black bean and quinoa mixture and spoon it on to the cut sweet potato, then enjoy! Make sure that you eat the sweet potato skin, it is full of fiber to fill you up and give you long lasting energy.
Ingredients
Avocado Salad
- 2 whole avocados ripe, peeled, pitted, & diced
- 2 whole tomatoes medium, ripe, diced
- 1/3 cup red onion diced
- 1 cup tomatoes diced
- 2 tbsp fresh lime juice
- 1.5 tsp apple cider vinegar
- 1-2 cups cooked quinoa (optional) for added protein!
- 1 whole fresh cilantro bunch chopped
- salt and pepper to taste
Southwest Roasted Chickpeas
- 2 cups chickpeas canned, rinsed, dried
- 2 tbsp olive oil
- 2 whole garlic cloves peeled, finely minced
- 1.5 tbsp taco seasoning (salt free)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red pepper flake (optional)
- salt and pepper to taste
Instructions
Avocado Salad
-
Cut, peel, pit, and dice the avocados and place in a mixing bowl. Then add in lime juice and apple cider vinegar and coat avocado evenly. Add in red onion, tomatoes, cilantro, and cooked quinoa (optional, for an added protein punch). Add the Southwest Roasted Chickpeas then mix until evenly combine. Enjoy as a dip with tortilla chips or include it on top of tacos or your other fiesta dishes!
Southwest Roasted Chickpeas
-
Preheat oven to 450 degrees. In a bowl combine chickpeas, olive oil, garlic, taco seasoning, ground cumin, ground coriander, red pepper flake (optional), salt, and pepper (to taste). Mix until all chickpeas are coated evenly with the oil and spice mixture.
-
Place coated chickpeas on a rimmed baking sheet and place in preheated oven for about 20 minutes, or until golden and crispy.
