Serves 6,

Prep and cook time is 50min 

INGREDIENTS:

• 3 Sweet Potato (small, peeled and chopped)
• 2 cups of Black Beans (organic canned is fine, just rinse well.)
• 1 cup Quinoa (dry, uncooked)
• 1 Red Capsicum (chopped)
• 3 stalks of Green onion or 1 small red Onion (chopped)
• 1 tbsp Chilli Powder (option to add flakes post cooking to keep kid friendly) 
• 1 tbsp Cumin (ground)
• 1 tsp Garlic Powder Sea Salt
• 2 cups Organic Vegetable Broth (or other broths you may have at hand, I used bone broth)
• 1 Lime (juiced)
• 1 Avocado (diced)
• Cilantro, as much as your like
• Optional additions on serving: a sprinkle of Cheese grated, a spoon of sour cream (or I like to use yoghurt as an alternative), some chilli flakes and a sprinkle of corn chips. 

INSTRUCTIONS:

1.Preheat oven to 375°F (190°C).

2. In a large baking dish, add the sweet potatoes, black beans, quinoa, capsicum, onion, chilli powder, cumin, garlic and sea salt. Stir well to combine and then add the broth.

2. Cover the baking dish with foil and bake for 40 minutes or until the broth has absorbed completely, the quinoa is fluffy and the sweet potatoes are tender. Remove from the oven.

3. Let the quinoa bake sit for 5 minutes before dividing between plates. Top each plate with lime juice, a sprinkle of cilantro avocado and any other Mexican vibes extras you can think of. Enjoy!