This recipe is quick, easy, and extremely nutritious, all while satisfying your picky vegan friends. It’s the perfect dish to whip up on a chilly fall day! Recipe and image via Milk Free Mom.
Ingredients:
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
For preparation directions, click here.
