Name: Slow Cooker Sweet Potato Quinoa Stew
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Cuisine: mexican
Ingredients: 4 cups sweet potatoes (cut into 1 inch cubes; see note 1); 11 oz can of corn (341 mL; drained); 19 oz can black beans (540 mL; drained and rinsed); 19 oz can diced tomatoes (540mL; including juices); 1 cup red onion (diced); 1 teaspoon salt; 2 tablespoons cumin; 1 tablespoon chili powder; 4-5 cups stock (vegetable or chicken); 2/3 cup quinoa (uncooked); 2 tablespoons lime juice; additional salt (start with 1/4 teaspoon)

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Slow Cooker Sweet Potato Quinoa Stew

Nutrition Facts

Per serving · recipe makes 8 · 6h 15m total

Servings

Calories

12% of a 2,000 cal day

250KCAL

Protein

10g20% DV

% DAILY VALUE

Total Fat3g

Saturated0g

Unsaturated3g

—

Total Carbs48g

18%

Fiber11g

38%

Total Sugars8g

—

incl. Added Sugars0g

Starch29g

—

Sodium1038mg

45%

% Daily Value is based on a 2,000 calorie day.

A hearty slow cooker stew with black beans, sweet potato, quinoa, corn, and southwestern spices. This easy weeknight dinner is healthy, flavorful, and freezer-friendly.

Ingredients

8 SERVINGS

4 cupssweet potatoes
11 ozcorn — drained, 341 ml
19 ozblack beans — canned, drained, rinsed, 540 ml
19 ozdiced tomatoes — including juices, 540 ml
1 cupred onion — diced
1 tspsalt
2 tbspcumin — ground
1 tbspchili powder
4–5 cupsvegetable stock — or chicken stock
⅔ cupquinoa — uncooked
2 tbsplime juice
¼ tspsalt — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

6h 15m total

Read the method on Sweet Peas and SaffronAnnie Holmes’s original page

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mainmexicansoupgrain bowlbeansdairy freegluten freevegan

Nutrition is estimated by Chive from the ingredients above, per serving.

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