Spicy Mexican seasonings turn chicken, sweet potatoes, black beans, and quinoa into a protein packed and super delicious meal.
I love recipes that serve double duty like this chicken and sweet potato hash. This recipe adapted from Prevention.com fits the bill.
The more I cook for people, the more I find that I need versatile recipes. Recipes that can turn vegetarian in the blink of an eye. Add a little chicken, beef, seafood or pork and you’ll please the meat eaters. Leave out the meat and your vegetarian family and friends will love that you thought of them when you planned the menu.
The original recipe for this sweet and spicy combination of vegetables and beans included chunks of cooked chicken. Debbie, a frequent contributor to this blog, decided to cook her version with chicken. I went the way of the vegetarian and swapped chicken for black beans. I have to say I didn’t miss the chicken, and she enjoyed her version just as much with it, as you can see below.
With meals like this, I could totally eat meat free. Well, maybe once or twice a week anyway. After all, I have a ton of chicken in the freezer awaiting inspiration for the next meal.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 cup water
- 1/2 cup quinoa, rinsed and drained
- 1 medium sweet potato, peeled and cut into 1/2" cubes
- 2 tsp olive oil
- 1/2 cup vegetable broth
- 2 cups black beans, or one can rinsed and drained
- 1 medium onion, chopped
- 1 small jalapeno pepper, finely chopped
- 1 medium red bell peppers, chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1 cup frozen peas
- 3 tablespoons cilantro, finely chopped
- 1/8 tsp black pepper, ground
- Combine water and quinoa in a small pan over medium high heat. Bring to a boil and then reduce heat to medium and cook until water is absorbed and quinoa is tender. Add additional water if more cooking time is needed.
- Place sweet potatoes in a vegetable steamer in a large pan with 4" of water over medium high heat and steam for 15 - 20 minutes until just tender.
- Heat oil in a non-stick skillet over medium heat and add onion, peppers, garlic and cumin. Cook for 15 - 20 minutes until vegetables are tender. Add vegetable broth as needed to keep mixture moist. Add beans, quinoa, peas and potatoes. Toss with cilantro and serve.
Amount Per Serving
Calories: 203, Weight Watchers PointsPlus 5
Total Fat: 2.67g
Total Carbs: 36.58g
Dietary Fiber: 8.32g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.