Quinoa & Double Black Bean "Stuffed Pepper" Bowl

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Step 1

Cook the Quinoa: Cook the 2 cups of dry quinoa according to package directions (this usually involves simmering in 4 cups of water or broth for 15-20 minutes).

Step 2

Toast the Pepitas: While the quinoa cooks, place the pepitas in a dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes until they "pop" and become fragrant. Remove from heat and set aside.

Step 3

Sauté the Base: In a large skillet or pot over medium-high heat, add the 1 tbsp olive oil. Sauté the red onion, poblano peppers, and jalapeño for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute.

Step 4

Combine the "Filling": Add the 2 cans of rinsed black beans to the skillet. Stir in the soy sauce, lime juice, cumin, chili powder, and nutritional yeast. Cook for 2-3 minutes, stirring, until the spices are fragrant.

Step 5

Wilt the Greens: Add the chopped kale to the skillet in batches, stirring until it wilts down completely. This may take 5-7 minutes.

Step 6

Assemble: Divide the cooked quinoa among 5 bowls. Top each bowl with a generous portion of the black bean-and-greens mixture.

Step 7

Garnish: Slice the avocado and add 1/5th to each bowl. Sprinkle each bowl with a fifth of the toasted pepitas.