Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with seasoned quinoa, sweet potatoes, and black beans, served with silky avocado cream. Warming spices and hearty vegetables make this vegetarian dinner satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 C Sweet Potato (peeled and diced small, 220g)
- 4 tsp Coconut Oil (unrefined, melted, divided or Olive Oil)
- 1/4 tsp Smoked Chipotle Chili Powder or Chili Powder
- 14 oz Poblanos (6 medium peppers, 410g)
- 3/4 C Onion (diced small, 100g)
- 3/4 tsp Sea Salt
- 1 1/2 tsp Cumin (ground)
- 1/2 tsp Smoky Paprika
- 1 tsp Chili Powder
- 1/2 tsp Garlic Salt
- 1/2 C Quinoa (rinsed (I use Bob's Red Mill any variety), 100g)
- 1 Can Fire Roasted Tomatoes (411g)
- 1/3 C Water (78g)
- 2 C Cooked Black Beans (rinsed and drained, about one can 349g)
- 1 Medium Avocado
- Fist Full of Cilantro
- 3-5 Pickled Jalapeño Rings (take it up for the heat!)
- 1/2 tsp Sea Salt
- 1/2 a Lemon (Juiced)
- 1/4 tsp Cumin (ground)
- Water for thinning
- Sliced Avocado, Cilantro, Salsa and Lime Wedges
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 530mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1004mg
- Calcium
- 117mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 530MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.