Ingredients
- 3 sweet potatoes
- 1 can black beans
- Quinoa
- Vegetable broth
- Taco seasoning
- 1/4 cup Sour cream
- 1 tbls minced garlic
- 1 tbs lemon juice
- 1 tsp dry mustard
- 1 tsp dill weed
- Garlic salt (to taste)
- Salt
- Pepper
Directions
- Preheat oven to 350
- Bring 2 cups vegetable broth to a boil
- Cut up sweet potatoes into cubes
- Coat sweet potatoes with avocado oil and toss in taco seasoning
- Bake sweet potatoes I’m cookie sheet 18 minutes, flip and bake for an additional 12 or until tender
- Rinse 1 cup quinoa add to boiling
Sour cream garlic sauce
- Mix sour cream, garlic, lemon juice, ground mustard, dill weed salt and pepper. From there add additional amounts of each and garlic salt till it’s the taste you want. Refrigerate till meal is done
Finishing touches
Once the sweet potatoes and quinoa are done, microwave the black beans and then combine the quinoa, sweet potatoes and black beans – top with the garlic sauce and enjoy!!!
