Servings: people
Ingredients
- 4 cups quinoa
- 2 avocados
- 2 cans black beans
- 2 cups root vegetable
- 2 cups fingerling potatoes
- 1 cup yam
- 1 tbsp salt
- 1 tbsp onion powder
Instructions
- Cook quinoa according to package adding a pinch of salt, a drizzle of evoo and a cup of baby spinach at the end so it just wilts.
- Cut up root vegetables I used chiogga beets, fingerling potatoes, yams, Brussels sprouts and roasted on a sheet pan with olive oil and garlic salt for 20 mins at 425 turning halfway.
- Open 2 cans black beans and heat with 1tsp garlic salt and 1tsp onion power.
- Assemble in bowl with sliced avocado, slaw, salsa of your choice and eat as is or with warm corn tortillas as I did.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
