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In the ever-expanding universe of plant-based cuisine, the Mini Sweet Potato Quinoa Skillets stand out as a vibrant and nutritious dish. This recipe showcases the earthy sweetness of sweet potatoes, paired with the nutty flavor and fluffy texture of quinoa, resulting in a colorful meal that not only delights the palate but also nourishes the body. Whether you're seeking a wholesome main course or a delightful side dish, these skillets are versatile enough to fit any occasion, making them a fantastic addition to your culinary repertoire.

Mini Sweet Potato Quinoa Skillets

Discover the delightful Mini Sweet Potato Quinoa Skillets, a vibrant and nutritious addition to your plant-based meal repertoire. This colorful dish combines the earthy sweetness of sweet potatoes with the fluffy texture of quinoa, creating a satisfying main course or side. Packed with vitamins, minerals, and fiber, it’s not only easy to prepare but also visually stunning. Perfect for family dinners or meal prep, enjoy a wholesome feast that nourishes both body and soul.
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Ingredients
  

1 cup quinoa, rinsed

2 medium sweet potatoes, peeled and diced

1 small red onion, diced

1 bell pepper (any color), diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

2 tbsp olive oil

2 cups vegetable broth (or water)

1 cup canned black beans, rinsed and drained

½ cup corn (fresh or frozen)

½ cup cherry tomatoes, halved

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Set aside.

    Prepare the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the diced sweet potatoes and cook for about 5-7 minutes until slightly tender.

      Sauté Aromatics: Add the red onion, bell pepper, and garlic to the skillet with the sweet potatoes. Continue to cook for another 5 minutes until the vegetables are softened.

        Season: Stir in the cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables with the spices.

          Combine Ingredients: Add the cooked quinoa, black beans, and corn to the skillet, stirring gently until everything is mixed and heated through. Let it cook for about 3-5 minutes to allow flavors to blend.

            Garnish and Serve: Remove the skillet from heat. Top with halved cherry tomatoes and sliced avocado. Garnish with fresh cilantro and serve with lime wedges for squeezing over the dish.

              Enjoy your Mini Sweet Potato Quinoa Skillets as a wholesome meal or a fantastic side dish!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4