Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups diced sweet potatoes
- 2 cups diced bell peppers
- 1 cup diced red onion
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1/2 cup diced jalapeno
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-Step Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil, garlic powder, chili powder, smoked paprika, cumin, coriander, turmeric, salt, and pepper to the skillet. Stir to combine.
3. Add the sweet potatoes, bell peppers, and red onion to the skillet. Stir to combine.
4. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
5. Add the black beans, quinoa, and jalapeno to the skillet. Stir to combine.
6. Cook, stirring occasionally, until the vegetables are tender and the quinoa is cooked through, about 5 minutes.
7. Remove from heat and stir in the cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 243
Fat: 7.5g
Carbohydrates: 34.8g
Protein: 8.1g
Substitutions for Ingredients:
- Olive oil: canola oil or avocado oil
- Sweet potatoes: butternut squash or carrots
- Bell peppers: any color bell pepper
- Red onion: yellow onion or shallot
- Black beans: pinto beans or white beans
- Quinoa: brown rice or farro
- Jalapeno: serrano pepper or habanero pepper
- Cilantro: parsley or basil
Variations:
- Add cooked chicken or shrimp for added protein
- Add roasted corn or edamame for added fiber
- Add diced avocado for added healthy fats
- Add diced mango for a sweet touch
Tips and Tricks:
- For a spicier dish, add more jalapeno or use a hotter pepper
- For a milder dish, reduce the amount of chili powder or omit the jalapeno
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls and top with diced avocado, diced mango, and a sprinkle of cilantro.
Garnishes:
Diced avocado, diced mango, and cilantro.
Pairings:
Serve with a side of tortilla chips or a side salad.
Suggested Side Dishes:
Tortilla chips, side salad, roasted corn, edamame, or roasted vegetables.
Troubleshooting Advice:
If the vegetables are not cooked through, continue to cook over medium-high heat until tender.
Food Safety Advice:
Refrigerate any leftovers within 2 hours of cooking.
Food History:
This dish is inspired by the traditional Indian dish called Mandala, which is a vegetable-based dish served with a variety of spices.
Flavor Profiles:
This dish is savory, spicy, and slightly sweet.
Serving Suggestions:
Serve as a main dish or as a side dish.
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