Ingredients
Scale
- 1 cup quinoa, uncooked and risnsed
- 1 cup vegetable broth (or chicken)
- 2 cans black beans, rinsed (15 oz each)
- 2 cans diced tomatoes + juices (15 oz each)
- 1.5 cups salsa (I used mild)
- 1 tablespoon chili powder (for less spicy cut in half)
- 1 teaspoon onion powder
- 1 teaspoon cayenne (for less spicy cut in half)
- 2 large sweet potatoes, diced
- 1/2 cup Greek yogurt, I used 0% fat plain
- 1 teaspoon chipotle powder
- 2 teaspoons sriracha
Instructions
- Preheat oven to 350F. Then, spray a large baking dish with nonstick cooking spray and place all ingredients into dish. Mix until everything is evenly combined. Bake, covered with tin-foil, for about 75 minutes or until sweet potatoes are tender and quinoa is cooked (you should be able to tell).
For the Chipotle Yogurt Sauce
- Mix together all ingredients until combined.
- Prep Time: 10 minutes
- Cook Time: 1 hours 15 minutes