/gheeː peaː teaː/
Servings: 4 | 30 minutes | 500 kcal
Originally, this dish was made with a variety of meat. However, I modified it to be entirely plant-based, without sacrificing flavor or satisfaction.
This dish was born out of an urgent need to satisfy the palates of my vegan guests during a weekend dinner party.
Ingredients
- 2 pieces sweet potatoes
- 1 cups black beans
- 1 pieces avocado
- 1 cups quinoa
- 2 cups spinach
- 2 teaspoons olive oil
- 1 teaspoons lime juice
- 1 teaspoons chili powder
Instructions
- Cook the quinoa following the directions on the package.
- While the quinoa is cooking, chop the sweet potatoes into bite-sized pieces and steam until tender.
- In a large pan, heat the olive oil over medium heat. Add the steamed sweet potatoes and black beans. Stir until heated through.
- Add the cooked quinoa to the pan and stir until well mixed. Add the chili powder and lime juice, stirring to combine.
- Serve the mixture over a bed of fresh spinach, topped with slices of avocado.