12 ingredients · 55 minutes · 6 servings
Recipe by: Becs Lowe Nutritionist
Ingredients
3 Kumara (small, peeled and chopped)
2 cups Black Beans (cooked, from the can)
1 cup Quinoa (dry, uncooked)
1 Red Capsicum (chopped)
3 stalks Spring Onion (chopped)
1 tsp Chili Powder
1 tbsp Cumin (ground)
1 tsp Garlic Powder
1/4 tsp Sea Salt
2 cups Vegetable Broth
1 Lime (juiced)
1 Avocado (diced)
Directions
1. Preheat oven to 190°C.
2. In a large baking dish, add the kumara, black beans, quinoa, capsicum, onion, chili
powder, cumin, garlic and sea salt. Stir well to combine and then add the broth.
3. Cover the baking dish with foil and bake for 40 minutes or until the broth has absorbed
completely, the quinoa is fluffy and the kumara are tender. Remove from the oven.
4. Let the quinoa bake sit for 5 minutes before dividing between plates. Top each plate with
lime juice and avocado. Enjoy!
Notes:
Baking Dish
Use a 9×13-inch dish for six servings.
No Spring Onion?
Use a white or red onion instead.
No Red capsicum?
Use a green or yellow capsicum instead.
Leftovers
Keeps well in the fridge for up to four days.
More Flavour
Top with chopped coriander, and/or salsa
