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Quinoa, Sweet Potato and Black Bean Soup

Serving Size: 6

Superfoods galore! This rich, dark and flavorful combination of Southwestern flavors is a universal favorite. Serve with some tortilla chips and a leafy green salad with Cilantro Avocado Cream Sauce (our recipe).

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3 cups cooked quinoa

3 garlic cloves, minced

2 cup diced sweet onion 

1 jalapeno (optional)

1 large sweet potato, peeled, diced
 (cook it for 1 minute in the microwave to soften before cutting)
1.5 tsp ground cumin

1 tsp chili powder

1/2 tsp ground coriander

6 cups vegetable broth

1 can drained and rinsed or 1.5 cups cooked black beans 

1/4 tsp cayenne pepper 

2 handfuls spinach


Saute garlic and onion with 2 Tbsp water for 4 minutes. Add jalapeno and sweet potato and sauté for another 7 minutes.
 Add seasonings and broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Add cooked quinoa, black beans, and spinach and heat through and serve.