Quinoa Black Bean and Veggie Bowls with Enchilada Sauce
Ingredients
- 4 tablespoons avocado oil or extra virgin olive oil
- 2 tablespoons arrowroot powder
- 16oz (or two 8oz cans) tomato sauce
- 1.5 cups low sodium vegetable broth
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- salt, to taste
Preparation
Heat the oil in a medium pot over high heat
When the oil is shimmering, add the arrowroot powder
Reduce the heat to medium and whisk until combine, about 1 minute
Add the tomato sauce, broth, cumin, chili powder, garlic powder, and salt
Increase the heat to high to bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 15 to 20 minutes, until thickened
That's it! roasted the sweet potatoes at 400 for 30 minutes with chili powder & garlic powder
Steamed the green beans
Tossed it altogether with quinoa and black beans and a healthy drizzle of the enchilada sauce! ?? keep sharing your #letscookthroughthis meals, it's giving me life! ??
Quarantinecooking #stayhomecookmore #vegetarianmeals #veganmeals #veganfoodshare #glutenfreefood #glutenfreeeats #easylunch