Dinner, Gluten-Free, Lunch, Vegan, Vegetarian
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Minimalist baker is one of my top inspiration when it comes to vegan and gluten free meals. Everything she make is delicious and beautiful and will please most non-vegetarian eaters.
On weekdays I am always trying to find quick easy and most importantly healthy and delicious meals that will please every member of the family. Try this dish, you will love it!
  • 1 tsp avocado or coconut oil (or water)
  • 1/2 cup uncooked quinoa
  • 1 Tbsp melted coconut oil or avocado oil
  • 1 1/2 cups organic diced sweet potatoes (or butternut squash)
  • 1 cup diced red bell pepper
  • 1 cup chopped red cabbage
  • 1 tsp ground cumin, divided
  • 1 tsp chili powder (or smoked paprika), divided
  • 1/2 tsp sea salt, divided
  • 1/2 cup cooked black beans, liquid drained
  • 4 large portobello mushrooms*, stems removed, wiped clean
  • 1-2 Tbsp (15-30 ml) avocado or melted coconut oil (or sub water or vegetable broth)
  • 2 Tbsp (30 ml) balsamic vinegar
  • 1 Tbsp (15 ml) lime juice
  • 1/2 tsp ground cumin, divided
  • 1/4 tsp chili powder or smoked paprika, divided
  • 1/4 tsp sea salt
  • 1 Tbsp (15 ml) lime juice
For Serving- optional
  • Limes
  • Cilantro
  1. Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
  2. Heat a medium saucepan over medium heat. Once hot, add 1 tsp of oil or water and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt.
  3. Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes).
  4. In the meantime, add mushrooms to a shallow baking or serving dish and season both sides with oil, balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Set aside to let marinate.
  5. Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil or water, sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
  6. Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables are tender and slightly golden brown. Set aside.
  7. Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. You may have to add some water. Then transfer to a baking sheet face up and set aside.
  8. To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.
  9. Divide the filling between the mushrooms (some may overflow – that’s fine). Bake at 400 degrees for about 5-10 minutes or until mushrooms and toppings are hot and slightly browned.
  10. Enjoy immediately as is or with a sauce of choice. I like the Herb smash from Anna Jones that I served with my Black-eyed beans with kale.
*If you aren’t into mushrooms, you could sub eggplant or halved bell peppers. You could also use this as a taco salad topper, or enchilada stuffer (just double the amount of beans).
*Cook time reflects prepping vegetables and mushrooms while quinoa is cooking.



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