1 cup uncooked quinoa
2 c sweet potato cut into cubes or strips
796 ml (28 oz) can crushed tomatoes, with liquid
2 c Pico De Galo or Salsa
½ cup water
1 t cumin
1 t garlic powder
1 t oregano
½ tsp chili powder (more if you like things spicy)
Salt & freshly ground pepper
540 ml (19 oz) can black beans, rinsed and drained
3 cups baby spinach
Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.
Preheat oven to 350F.
Mix quinoa, crushed tomatoes (with juice), water, tomato paste, sweet potato and spices in a casserole dish (you will need to be able to cover it or have aluminum foil on hand). Season with salt and pepper to taste. Cover, place in oven and set timer for 30 minutes.
Carefully remove casserole from oven and stir in drained beans (you can add more water or chicken broth to the mixture if it looks too dry). Cover and return to oven. Set timer for another 30 minutes.
Carefully remove casserole from oven and stir in spinach. It will wilt from the heat. Top with avocado before serving. (You can also add our cream and/or cilantro as an additional garnish.)
IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.
I like to use salsa instead of the tomato paste and crushed tomatoes if I’m going for a casserole with more of a kick. I will also sometimes add a can of green chilies to the mix.
None at the moment…
Credit Where Credit is Due: Original Recipe