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Recipe

Slow Cooker Sweet Potato Mexican Quinoa

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
Author: Lee Hersh
Yield: 6 1x
Category: Vegan
Method: Slow Cooker
Cuisine: Mexican

Ingredients

  • 1 cup white quinoa, uncooked
  • 1 15 oz. can black beans
  • 1 15 oz. can whole kernel corn
  • 1 28 oz. can crushed tomatoes
  • 1 4 oz. can green chiles
  • 1 large sweet potato, peeled and diced
  • 2 cups vegetable broth
  • 1/2 large red onion, finely diced
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1¬†teaspoon paprika
  • 1 tablespoon sriracha
  • 2 teaspoons maple syrup

Optional Toppings

  • fresh cilantro
  • Greek yogurt
  • avocado
  • paprika

Instructions

Place all the ingredients in a slow cooker and give it a good stir. Cover and cook on high for around 3-4 hours or on low for 6-8 (or until the quinoa is fully cooked and the sweet potatoes are at desired texture). Occasionally stir.

Notes

  • Nutrition does not include toppings.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 342
  • Sugar: 13
  • Fat: 3
  • Carbohydrates: 57
  • Fiber: 12
  • Protein: 16

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