INGREDIENTS
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1 tablespoon plus 2 teaspoons extra-virgin olive oil
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1 medium-large sweet potato, peeled and diced
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1 large red onion, diced
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4 cloves garlic, minced
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2 tablespoons chili powder
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½ teaspoon ground chipotle pepper
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½ teaspoon ground cumin
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1/4 teaspoon salt
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3 ½ cups vegetable stock
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1 15-ounce cans black beans, rinsed
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1 14.5-ounce can diced tomatoes
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½ cup dried quinoa
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4 teaspoons lime juice
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serving suggestions: avocado, cilantro, crema, cheese