Ingredients:

1 can of black beans (or 1 cup of dry black beans, soaked overnight)
1 onion, chopped
5 cloves garlic, minced
½ cup cilantro, chopped finely
1 tbsp taco seasoning
1 tsp cumin seeds
1 tsp mirchi powder
1 tsp coriander powder
1 cup quinoa
1 cup green onions, chopped
½ cup cashews, soaked for 4 hours in warm water
½ tsp mirchi powder
1 tsp agave syrup or honey
½ tsp lemon juice
3 sweet potatoes, peeled and chopped
1 tsp haldi
1 tsp black pepper powder
1 tsp cinnamon powder [rml_read_more]
1 tsp olive oil
3-4 tomatoes, chopped or 2 cups cherry tomatoes, halved
Cilantro leaves for garnish

Method:

1. Make the sweet potatoes. Preheat the oven to 375F/190C. Mix olive oil, haldi, black pepper and cinnamon in a large bowl. Add the sweet potatoes and mix until fully coated. Place the prepared potatoes on an oiled sheet of aluminum foil and cover with a second sheet of foil. Cook in the oven for 30-45 minutes or until potatoes are tender.
2. Make the quinoa: if you have an instant pot, add 1 cup quinoa + 1 cup water + ½ tsp olive oil, and cook for 3 minutes on manual with natural pressure release. Otherwise, cook the 1 cup quinoa according to package directions (on the stovetop). Mix the green onions with the cooked quinoa and keep aside
3. Make the black beans: heat olive oil in a large tawa, add cumin seeds, taco seasoning and other dry spices when hot. Add onions and sautee until translucent. Now add garlic and sautee for 30 sec. Add black beans and mix together/cook down until thickened (about 5-7 min). Feel free to add a splash (or three!) of your favourite hot sauce
4. Make the cashew sauce. Blend the soaked cashews, mirchi powder, agave, lemon juice until smooth. Add salt to taste. Keep aside
5. Now you’re ready to make your bowls! Start with the quinoa as a base layer, and add the beans, sweet potatoes and chopped tomatoes on top. Drizzle the cashew sauce and garnish with cilantro! Yum!