Tuesday, February 11, 2014

Intentional Eating Series: Sweet Potato Black Bean Quinoa Bake

Hey, hey friends!
I told you earlier about my processed food problem during this pregnancy.
All I want all the time is chips and/or crackers.
It's like, a PROBLEM
It's time to get healthy over here. 
I'm ready to be intentional about eating healthy meals, and make it easy so I can actually stick to it.

I am the girl who actually cooks everything she pins on Pinterest and it is EXHAUSTING. I decided I'm ready to compile my favorite recipes and just rotate them; instead of searching Pinterest every time I build my menu for the week. Oh the time and emotional stress I will save.

I'm starting a series here on the blog that I'm calling Intentional Eating. 
Kauffman style.

Kauffman style will have two rules: 
Rule #1 not time consuming, and Rule #2 healthy.
And likely a lot of vegetarian dishes, since I am one.

This dish I found over at Windy Kitchen.

Sweet Potato and Black Bean Quinoa Bake
{side dish}
1 C dry quinoa, rinsed and drained
2 15-ounce cans black beans, rinsed drained
2 large sweet potatoes, grated on box grater
1 8-oz pkg cheddar cheese, grated
2 and 1/2 tbsp Southwestern seasoning
Salt and pepper, liberal pinches
2 eggs, beaten
1 cup favorite salsa (Pace Picante, medium, chunky, duh)
Sour cream, cilantro, avocado to garnish

1. Preheat oven to 350. Cook quinoa.
2. In large bowl mix quinoa, black beans, sweet potato 3/4 cheese, seasoning, salt and pepper. In separate small bowl, mix eggs and salsa. Pour salsa mixture over veggies and mix well. Pour everything in lightly coated 9x13 casserole dish.
3. Bake uncovered for 30 minutes. Top with remaining cheese and bake an additional 10-15 minutes.

Before I even ate this I knew I loved it just by the way it smelled. This is protein packed and filling. And, bonus! There are tons of  yummy leftovers.

This dish is a definite repeat!
{You can follow my Intentional Eating board over on Pinterest here}.

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