4 cups of sweet potatoes, chopped up
1 red onion, diced
½ a jalapeno, diced
3 cloves of garlic, chopped up
2 bell peppers (any color will do)
1-15 oz. can of black beans, drained and rinsed
1 bunch of Swiss chard, stemmed and chopped
1 cup of cooked quinoa
½ cup low sodium veggie broth
2 tsp of olive oil
1 tbsp of curry powder
Salt and pepper to taste
Heat olive oil in a large non-stick sauté pan. Stir in your onions and jalapeños and allow to cook for about five minutes. Stir in the sweet potatoes, curry powder, a pinch of salt and half of the veggie broth. Once everything is well combined, pop a lid on and cook for about six to eight minutes or until your sweet potatoes are just about fork tender.
Add the beans, quinoa, Swiss chard, and peppers and season with salt and pepper. Pour the remaining broth in to the pan before popping the lid on and allowing to cook for another five minutes or so or until the greens are wilted and the beans are heated through.
Eat up and enjoy!!