I am really getting into this whole blogging and instagram thing! I’ve also loved photography and even got myself a nice camera a few years back but then I kind of drifted away from that passion for a while. To be honest I haven’t used my SLR camera to shoot any of my meals or recipes yet anything posted on here and instagram has been with my Iphone. I actually wanted to bring that point out because I know after looking at so many other inspirational accounts I wonder what kind of equipment they must use. I mean it looks so professional and like a lot of time went into it. I hope my pictures are still inspirational to all of you, I just wanted to say that you don’t need to have top of the line equipment to post amazing recipes. The recipes just have to be good.
Well, I hope this one is good for your folks. I thought about dinner all day and decided I really wanted mexican. I think about meals a lot, when your vegan you kind of have to because so much prep and effort and time goes into each meal you make (and it really sucks when you make a bad meal!). I had all the ingredients I wanted to include in this specific meal so when I got home – I got to work. Seriously one of the best most comforting meals I’ve had! I really love cooking for myself, there’s just something so rewarding about it!
Quinoa pairs well this anything really but the sweet potato and blackbeans were what made it for me – the varying textures of the ingredients was very palatable. I seriously hope you love this recipes as much as I do.
Serves 2 people:
1 Cup Quinoa
2 Cups Water
1 sweet potato
1/2 cup cooked (or canned) black beans
Pinch of herbs
2 tbsp apple cider vinegar
1 tsp cayenne pepper
1 tsp turmeric
Handful of Pine Nuts
Avocado Cream Sauce
Pre-heat your oven to 350 degrees and begin to peel and cut the sweet potato into chunks. Line a baking dish with parchment paper and drizzle lightly with oil (I use grapeseed oil as it has a higher heat resistance). Add your sweet potatoes, pinch of herbs, cayenne pepper, paprika and turmeric. Squeeze half a lime into the baking dish and mix everything together to ensure the sweet potato chunks are nicely coated and place in oven for 30 minutes.
Add both quinoa and water to pot with a pinch of herbs and the juice of half a lime, bring to boil and then cover and let simmer for 15-20 minutes.
Half way through the baking time for the sweet potatoes remove from oven and add your pine nuts, mix and move to one side. Then add your black beans to the other side of the baking dish and return to oven for remaining cook time. Begin making your avocado cream sauce.
When your sweet potato and black beans are nicely baked and the quinoa is cooked – serve all together in a bowl or on a plate and add half the apple cider vinegar and half a lime to each bowl/plate for flavour and enjoy with the avocado cream.
I promise all the prep is worth the burst of flavour and goodness you will enjoy from this meal!