Made with Cajun seasoned sweet potatoes, smokey beans and quinoa. This meal is filling and simple yet still full of flavor.
2 sweet potatoes
1 tablespoon of Cajun seasoning
½ teaspoon of garlic powder
1 can or 2 cups of cooked kidney beans
½ teaspoon of onion powder
½ teaspoon of smoked paprika
1 cup of quinoa
2 cups of veggie broth
Salt and pepper to taste
1/3 cup of tahini
1-2 cloves of garlic
½ lemon, juiced
1/8 cup or more of water to thin
Wash and remove skin of sweet potatoes. On a baking sheet prepared with parchment paper, mix the sweet potato cubes, cajun seasoning and garlic powder. Season with salt and pepper. Bake for around 20-25 minutes at 400 degrees. Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Add drained and rinsed kidney beans, onion powder and smoked paprika, along with about ¼ cup of water to a small pot on the stove. Warm on low/medium for about 5-10 minutes. If you prefer “refried beans” feel free to mash with a fork. Dice bell pepper, cut avocado and wash spinach. Add tahini sauce ingredients to a blender or food processor and blend until smooth. Add more water if needed. Assemble the bowls.