Search

{Dishes: Quinoa & Sweet Potato Enchilada Bowls}



You know you are getting older when a clean kitchen and empty sink make you happier than {almost} anything. But that and finding the dish soap in my favorite ginger scent makes me giddy. TMI? lol maybe...

Since one of my goals in 2015 is to continue cooking healthy family meals on weeknights, I am wanting more one-pot-wonders that are both healthy and delicious (hello easy clean-up!)

These Quinoa & Sweet Potato Enchilada Bowls are both those things, plus you can add satisfying to the mix. One pot and a cutting board to clean is my kind of clean up! I didn't add cheese to the whole pot but that's a preference thing but go ahead an add your cheese to the pot while it's hot and sure to melt.






Ingredients

2 tbsp. olive oil

1 medium red onion, chopped

1 medium orange or red pepper, chopped

1 large sweet potato, chopped in 1 inch cunbes

1 lb. organic ground turkey

½ tsp. salt

½ tsp. ground black pepper

1 1/2 cup uncooked quinoa (you can use brown rice just add about 10-15 cooking time)

2 cups organic low sodium chicken broth

1 14.5 oz. can diced tomatoes and chilies

1 10 oz. can enchilada sauce

1 cup frozen roasted corn kernels

2 tsp. chili powder

1 tsp. cumin

1 tsp dried oregano

1tsp dried cilantro

1 15 oz. can black beans, drained and rinsed

1 cup Mexican blend cheese, shredded

Optional toppings: shredded lettuce, diced tomatoes, diced red onions, you can also add avocado and sour cream

Recipe

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, turkey, salt, and pepper. Cook for about 5 minutes, until the onion softens and turkey is no longer pink, stirring occasionally.

Add the quinoa and sweet poratoes to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the quinoa and rice should be golden brown.

Add the chicken broth, tomatoes, enchilada sauce, black beans, frozen corn, chopped pepper, chili powder, and cumin. Stir, and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the quinoa has absorbed all of the liquid (about 25 -30 minutes for quinoa, brown rice will take longer).

Remove from the heat. You can add cheese now, cover and let rest or top each bowl with it's own toppings (like we do in our house).

Inspired by a few recipes I found on Pinterest.

What are your favorite weekday meals? Please share and I hope your week is going better than our sleep deprived, maybe fighting a cold week!

xo

Natalie

PS pics above were taken at night in a new lightbox kit I got for Christmas from my MIL and still learning to use it but I love it. Any tips? Websites? Recommendations? Send them my way and don't forget to subscribe so you don't miss a thing. ;)

#dishes

© 2014 by Chic Boston Mama.