Vegan black bean & sweet potato skillet
605 cals, 25p, 73c, 12f (per meal)
1 tsp (3g)
1 1/4 cup(s) (296mL)
2 tsp (10mL)
2 tbsp (15g)
6 tbsp (108g)
1 can(s) (439g)
1/2 cup (85g)
1 sweetpotato, 5" long (210g)
1 large (164g)
1 medium (2-1/2" dia) (110g)
1
Heat oil in a large skillet over medium-high heat. Add onion, pepper, sweet potato, chili powder, and some salt and pepper. Cook until pepper starts to soften, 3-4 minutes.
2
Add water, quinoa, and black beans to the skillet. Bring to a boil, cover, reduce heat to low, and let simmer until quinoa is cooked and potatoes are tender, about 18-20 minutes.
3
Stir in salsa. Top with pepitas and serve.