Mexican Quinoa Black Bean and Sweet Potato Skillet

We are all stuck for time through the week but we want to eat some home made, healthy foods.  Here is a super yummy, one pan, 30 minute dish that is jam packed full of flavours, protein and veggies.

Make a big pan and have the left overs for lunch the next day!


  • 1 1/4 cups of quinoa, uncooked (before cooking rinse well in a sieve until water runs clear)
  • 2 1/2 cups vegetable broth
  • 1 tbsp avocado or grapeseed oil
  • 3 cloves garlic, minced
  • 1 small spanish onion (1/2 cup) diced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1 large sweet potato (2 cups) diced
  • 1 x 14 ounce can black beans, drained and rinsed
  • 3 tsp chili powder
  • 1 tsp cumin powder
  • 1/4 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1/4 tsp sea salt
  • 2 whole fresh limes



  1. On medium-high heat warm the oil and add the onion, peppers, sweet potato and garlic. Cook for about 5 minutes or until onion is translucent/soft. Add all of the spices and the quinoa, continue to cook and stir for another 3 minutes.
  2. Add the broth and bring to a boil, reduce the heat, cover with a tight fitting lid and simmer for 20 minutes or until the quinoa is cooked thoroughly.
  3. Turn the heat off and add the black beans and the juice of 1 lime.
  4. I like to serve it in a bowl with fresh cilantro, avocado and a dollop of sour cream, sprinkled with a few pumpkin seeds for crunch.



Serve as is in a bowl or in a warmed corn tortilla with the following serving options:

  • Fresh chopped cilantro
  • Avocado, cubed
  • Fresh tomatoes, diced
  • Pumpkin seeds
  • Vegan or regular sour cream



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