Healthy Slow Cooker Sweetpotato Mexican Quinoa
Recipe developed for the North Carolina Sweetpotato Commission by Fit Foodie Finds.
Servings: 10
Calories: 112kcal
Ingredients
- 1 cup Uncooked white quinoa
- 2 Large N.C. sweetpotatoes, peeled and diced
- 1 Can black beans (15 oz.), drained and rinsed
- 1 Can whole kernel corn (15 oz.), drained and rinsed
- 1 Can crushed tomatoes (28 oz.)
- 1 Can green chilis (4 oz.)
- 2 cups Vegetable broth (or any kind of broth)
- 1/2 Large red onion, finely diced
- 3 tbsp Taco seasoning
- 1 tbsp Sriracha
- 2 tsp Maple syrup
- Fresh cilantro (optional)
- Yogurt (optional)
- Avocado (optional)
- Paprika (optional)
Instructions
- Begin by spraying your slow cooker with non-stick cooking spray.
- Then, place all of the ingredients into your slow cooker and mix until combined.
- Cover and cook on high for 3-4 hours or on low for 6-8 (or until the quinoa is fully cooked and the sweet potatoes are at desired texture).
- Occasionally stir all of the ingredients together every hour.
- When the quinoa is cooked and the sweet potatoes are soft, ucover the slow cooker.
- Serve the sweetpotato Mexican quinoa with the optional toppings and enjoy!
Notes
Nutrition Facts
Healthy Slow Cooker Sweetpotato Mexican Quinoa
Amount per Serving
Calories
112
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
310
mg
13
%
Potassium
262
mg
7
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
6588
IU
132
%
Vitamin C
3
mg
4
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
Net Carbohydrates
20
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 112kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6588IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg | Net Carbohydrates: 20g