1 red onion, diced
1 tablespoon olive oil
2 cups peeled and diced sweet potatoes
1 14.5 oz. can pureed tomatoes
1 15 oz. can black beans, drained & rinsed
2 tablespoons Woodfired Garlic Seasoning
1/2 cup quinoa, rinsed
3 cups chicken broth
Optional: cilantro, for garnish
Optional: avocado, for garnish
Optional: crumbled feta cheese or your favorite cheese, for garnish
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until just softened.
Add the diced sweet potato and cook for 3-5 minutes.
Add 2 tablespoons Woodfired Garlic Seasoning and stir to combine.
Add the black beans, tomatoes, quinoa and broth.
Bring to a simmer, reduce heat (should be gently simmering).
Cook for 30-40 minutes until sweet potato is tender.
Garnish with your favorite toppings.
Smoky mesquite with sea salt & pepper