Slow Cooker Sweet Potato Quinoa Stew

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Slow Cooker Sweet Potato Quinoa Stew

Yield: 8

Author: Siege

Hearty, healthy, and filled with delicious southwestern flavor, this slow cooker black bean, quinoa and sweet potato stew is so easy to prep! Works great as a weeknight dinner, and can be meal prepped in multiple ways.

Ingredients

Ingredients

• Ingredients
• 1- roughly 1 medium-sized sweet potatoes or 2-3 small ones
• 11 oz can of corn (drained)
• 19 oz can black beans (rinsed)
• 19 oz can diced tomatoes (including juices)
• 1 cup red onion diced
• 1 teaspoon salt
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 4-5 cups stock vegetable or chicken
• 2/3 cup quinoa uncooked

Instructions

instructions (Slow Pot)

1. Instructions
2. Place all ingredients into the insert of a 5 or 6-quart slow cooker. This makes a big batch and your slow cooker will be quite full.
3. Cook on low for 6 hours.
4. Add the lime juice and additional salt if necessary. Serve with bread, cheese or yogurt.
5. After Cooking
6. 2 tablespoons lime juice
7. additional salt start with ¼ teaspoon

INSTANT POT

1. To cook in the Instant Pot, reduce the quinoa to ½ cup
2. Cook 8 min with 10 min natural pressure release (be very careful when releasing the pressure)
3. The 6 quart was quite full so it might be better cooked in an 8 quart IP

Notes

Crockpot freezer meal

Freeze before cooking for an easy 'dump and go' meal:

1. Assemble all ingredients (except for the quinoa) in a gallon-sized freezer bag, reusable silicone bag, or meal prep container.
2. Thaw completely, dump into the slow cooker, stir in the quinoa, and cook.

Nutrition

Serving: 0.5cup| Calories: 267kcal| Carbohydrates: 28g| Protein: 31g| Fat: 4g| Saturated Fat: 1g| Cholesterol: 73mg| Sodium: 227mg| Potassium: 731mg| Fiber: 6g| Sugar: 7g| Vitamin A: 175IU| Vitamin C: 5mg| Calcium: 25mg| Iron: 2mg