You will have no problem coloring you plate with this tasty, healthy, beautiful meal. Who knew stuffed peppers could be so darn pretty! Quinoa, black beans, and sweet potatoes combine as a tasty filler for the poblanos, then top with your favorite Mexican toppings- we chose avocado, salsa, jalapeño, and a new discovery that I am so excited about – Vegan Valley Cheeze Sauce. I typically steer clear of cheese substitutes but was delighted to discover that this one is made with cashews, tapioca, lemon juice, and organic seasonings. The best part – it is the best cheese dip I’ve ever put in my mouth – and it is not even cheese;)!!!
4 Poblano Peppers
1/4 onion, diced
2 cloves garlic, finely chopped
1 sweet potato, diced
1 cup black beans, cooked and seasoned
1 cup quinoa, cooked
1/4 tsp cayenne pepper
1/4 tsp paprika
Salt to taste
Vegan Valley Cheeze Sauce (this is awesome, trust me;)
1 Avocado, diced
Fresh lime wedge
To roast poblanos, preheat oven to Broil and roast until the peppers begin to brown. Remove, let cool slightly. Cut in half and remove seeds. You now have 8 poblano halves.
Preheat oven to 350 degrees.
In large skillet saute onion and garlic over medium heat. Once translucent toss in sweet potatoes. Reduce heat and let cook for 15-20 minutes. Once potatoes are tender, toss in black beans and quinoa. Season with cayenne pepper, paprika, and salt.
Remove from oven. Top with salsa, diced avocado, jalapeño, cilantro, ‘cheeze’ sauce, and other toppings if desired and serve.