1 ½ cups diced red pepper
1 cup chopped carrots
2 lbs. sweet potatoes chopped into 1 inch cubes (peeled or not, your choice)
3 tsp. minced garlic
2 Tbsp. nutritional yeast
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. cumin
½ tsp. chipotle chili powder (or regular chili powder)
6 cups vegetable broth
2/3 cup quinoa, rinsed (I use red or tricolor)
2 cups chopped spinach
1 can reduced sodium black beans, rinsed and drained
Toasted pumpkin seeds and fresh cilantro (for garnish)
Put all chopped veggies in a large stock pot or Dutch oven. Stir over medium heat for about 5 minutes adding a splash of water to prevent sticking. Add the dry seasonings and stir for a minute or 2. Add the broth and bring all to a boil. Add quinoa, cover, lower heat and simmer for 20 minutes. Remove cover and let stand 10-15 minutes to cool a bit.
Take out half of the stew mixture and add it to your blender. Blend until everything is smooth and combined. Add the blended mixture back to the pot along with the spinach and black beans. Cook on medium for about 5 minutes to heat everything through.
Ladle into bowls and garnish with toasted pumpkin seeds or fresh cilantro. (Or both!!!)
