Mexican

Sweet Potato, Quinoa, Black Bean Soup is for Soup.

Sweet Potato, Quinoa, Black Bean Soup takes 20 minutes to prepare.

Sweet Potato, Quinoa, Black Bean Soup takes 20 minutes to cook.

Sweet Potato, Quinoa, Black Bean Soup makes 5 servings.

The ingredients for Sweet Potato, Quinoa, Black Bean Soup are:

1.5 C + 2 C water
1 C red quinoa
1 tbsp extra virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 sweet potato, peeled & chopped
1 jalapeno, seeded and finely diced
3 tbsp chili powder
2 tbsp cumin
6 tbsp chopped fresh cilantro
4 C vegetable broth
juice of one lime
1 15-oz. can black beans, drained
2 C spinach, shredded
5 handfulls corn tortilla chips
1 tomato, chopped
1 avocado, chopped

Here is how you make Sweet Potato, Quinoa, Black Bean Soup:

Bring 1.5 C water to a boil in a saucepan. Combine with quinoa, cover, and allow to cook until all liquid is absorbed.In a separate pot, heat olive oil. Cook onions and garlic for one minute. Add jalapeno and sweet potato, cook for another minute. Add chili powder, cumin and cilantro.Add Vegetable broth, 2 C water, and lime juice to vegetable mixture. Stir in beans and spinach. Allow to simmer for 20 minutes, until potatoes are tender.Top individual bowls with avocado, extra cilantro, tomato, chips, and lime wedges.Serving Size: Makes 5 bowl-size servingsNumber of Servings: 5Recipe submitted by SparkPeople user LYFEGIRL.

The nutritional information for Sweet Potato, Quinoa, Black Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 541.3

• Total Fat: 19.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,019.2 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 20.0 g
• Protein: 26.0 g

Sweet Potato, Quinoa, Black Bean Soup is Mexican cuisine.

The dietary needs meet for Sweet Potato, Quinoa, Black Bean Soup is Vegan