Spicy Vegan Avocado Boats with Beans, Potatoes, and Quinoa
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Cook time: 
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Serves: 4 servings
 
Vegan/Vegetarian
Ingredients
  • 1 cup Vegan Protein of choice (I used Beyond Meat Gluten-Free Chicken Strips)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ cup red bell pepper, chopped
  • 1 potato, peeled and chopped
  • 1 can kidney beans, drained and rinsed
  • 2 tomatoes, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup vegetable broth
  • Tabasco or Sriracha to taste
  • 2 avocados, halved and scooped out
  • 2 cups quinoa, prepared.
  • 1-2 tablespoons cilantro, chopped, for garnish
Instructions
  1. In a saucepan, preheat one tablespoon olive oil over medium heat.
  2. Brown your vegan protein for a few minutes, then remove to a plate and set aside.
  3. Heat the other tablespoon of oil.
  4. Add onion, garlic, and red bell pepper, and cook until soft, about 5 minutes.
  5. Add potatoes and cook and stir until lightly browned.
  6. Return the vegan protein to the pan, then stir in the tomatoes and beans.
  7. Stir in the chili powder, cayenne pepper, cumin, salt, and pepper.
  8. Add the vegetable broth. Increase the heat to high and bring to a boil.
  9. Reduce the heat to medium-low, add the Tabasco or Sriracha.
  10. Simmer for about 10 minutes, stirring occasionally, until the liquid is reduced and the potatoes are tender.
  11. Place a serving of quinoa on each plate with a half avocado (room temperature or slightly warm is best). Spoon the spicy mixture onto each avocado boat.
  12. Garnish with a sprinkle of red pepper and cilantro.
Recipe by at https://coachdebbieruns.com/spicy-vegan-avocado-boats/