1 tsp olive or coconut oil (or water)
1/2 cup uncooked quinoa
1 1/2 cups sweet potato or pumpkin, diced
1/2 red capsicum, diced
1-2 cups chopped spinach
1 tsp ground cumin (divided)
1 tsp smoked paprika
1/2 tsp sea salt
1/2 cup cooked black beans (or beans of choice) (cooking/canning liquid drained)
4 large portobello mushrooms* (stems removed, wiped clean)
1-2 Tbsp melted coconut oil or olive oil
2 Tbsp balsamic vinegar
1 Tbsp lime juice
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp sea salt
1 Tbsp lime juice
Preheat oven to 200 degrees and set out a large baking dish.
Place quinoa in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender then drain and rinse.
In the meantime, add mushrooms to your baking dish and season with oil (or water) balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.
Next, prepare vegetables by heating a large frypan over medium heat. Once hot, add 1 tbsp oil or water and toss in sweet potatoes and capsicum. Sauté for 3-5 minutes (covered) or until lightly browned, stirring occasionally.
Add spinach, cumin, chili powder, and sea salt and sauté for another 2-3 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
Transfer vegetables to a large bowl and set aside. Then, to the same frypan over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
Add cooked quinoa to the bowl of vegetables along with drained black beans. Season with salt and pepper.
Divide the filling between the mushrooms (some may overflow - that's fine). Bake for roughly 5 minutes or until mushrooms and toppings are hot and slightly browned.
*Sprinkle over some feta cheese if you have some lying around! - and enjoy!
Per serve (1 mushroom)
Cals: 305 Fat: 8.5g Carbs: 50.5g Protein: 9.2g