Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans

INGREDIENTS

1 1/2 cups

Sweet Potato (peeled and diced small, 220g)

4 tsp

Coconut Oil (unrefined, melted, divided)

1/4 tsp

Smoked Chipotle Chili Powder or Chili Powder

14 oz

Poblanos (6 peppers, 410g)

3/4 cup

Onion (diced small, 100g)

3/4 tsp

Sea Salt

1 1/2 tsp

Cumin (ground)

1/2 tsp

Smoky Paprika

1 tsp

Chili Powder

1/2 tsp

Garlic Salt

1/2 cup

Quinoa (rinsed (I use Bob's Red Mill any variety), 100g)

1 can

Fire Roasted Tomatoes (411g)

1/3 cup

Water (78g)

2 cups

Cooked Black Beans (rinsed and drained, 349g)

Medium Avocado

Fist Full of Cilantro

Pickled Jalapeño Rings (take it up for the heat!)

1/2 tsp

Sea Salt

1/2

a Lemon (Juiced)

1/4 tsp

Cumin (ground)

Water for thinning

Sliced Avocado

Cilantro

Salsa

Lime Wedges