To eat like my doctor hero’s (McDougall, Furhman and Barnard) recommend you need to think simple, whole and clean while staying away from added oils. Well this Mexican Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream fits that bill perfectly.
I am buying bulk food to use for long term food storage and want to be sure I can actually make something with it when the time comes, plus we need to rotate the food so it stays good. We bought 50 lbs of quinoa and sealed it in air proof bags at increments of 2 cups a piece. I also bought 25 lbs of beans, brown rice, oats, and raw cashews so I will need to come up with other recipes to rotate that through. As you all may have noticed I am having no problems coming up with recipes to use cashews but will be getting creative with the rest while continuing to add to the stockpile.
This recipe works great for using the stored food but better than that it actually tastes amazing if I do say so myself. My husband actually said if he had to he could eat this every day. PLUS it is SUPER DE DUPER good for you and won’t make you fat!
I usually make 1 cup of quinoa while I am making it and put the rest in the fridge so I can make my Quinoa Mandarin Salad with the cold Quinoa for my next meal, makes it quick and easy and we all need to consolidate time where we can.
Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream
Makes enough for 6+ (think leftovers for lunch!)
6 small sweet potatoes/yams
1/2 cup prepared quinoa (prepare according to package directions)
1/2 onion, chopped
1/2 cup cauliflower, chopped (or other veggie you choose)
1 can black beans, rinsed (or cook your own whole beans)
1/4 cup corn (organic is best with the lowest possibility of being non GMO)
1 can Italian style diced tomatoes
1 4 oz can mild green chilies
1/2 teaspoon Oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
Chili powder to taste
Salt & Pepper to taste
Cashew Sour Cream recipe
Wash the sweet potatoes and bake at 400° in the oven for 1 hour or bake in the microwave until done, make sure to poke a few holes in them before cooking.
While the sweet potatoes cook, prepare the quinoa according to package directions. Quiona should only take 15 minutes to cook.
Chop up the onion and cauliflower and steam with a little water until cooked through, add the spices and cook for a minute until most of the liquid is gone. Add the rinsed black beans, Italian tomatoes, green chilies, corn, and cooked quinoa and stir well. Cover the pan and cook on low heat for 15 minutes until it is very warm and flavors have had a chance to blend. Taste and adjust the spices your your liking.
Cut the sweet potato in half and mash well, no need to add oils or butter here. Pour desired amount of black bean quiona mixture on top of the mashed potato. Sprinkle with a small amount of salt and pour desired amount of Cashew Sour Cream on and ENJOY!