Portuguese Vegetarian Feijoada Stew with Quinoa and Sweet Potato Mash

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup dried black beans 2 cups water 1 medium onion, chopped 2 garlic cloves, minced 1 bell pepper, diced 1 tablespoon smoked paprika 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 (14.5 oz) can diced tomatoes 2 cups vegetable broth 1 cup uncooked quinoa 2 large sweet potatoes, peeled and cubed 3 tablespoons olive oil Salt and pepper, to taste Fresh parsley, for garnish Fresh cilantro, for garnish

Instructions

1. In a large pot, soak the dried black beans in water overnight or for at least 8 hours. Drain and rinse.
2. Add the soaked beans, onion, garlic, bell pepper, smoked paprika, cumin, cayenne pepper, and diced tomatoes to the pot. Fill with enough vegetable broth to cover the beans by about an inch. Bring to a boil, then reduce heat and simmer for 1 hour.
3. In another pot, bring quinoa and 2 cups of water to a boil, then reduce heat and cook according to package instructions until done. Set aside.
4. While the beans are cooking, prepare sweet potatoes. Toss with olive oil, salt, and pepper. Roast in the oven at 400°F (205°C) for 20 25 minutes or until tender. Mash when ready to serve.
5. Once the beans are cooked, season with salt and pepper to taste. Serve the feijoada stew over the cooked quinoa, topped with a generous scoop of mashed sweet potatoes. Garnish with fresh parsley and cilantro.

Chef’s Insight

This recipe combines traditional Portuguese flavors with a vegetarian twist to create an unforgettable dining experience.

Notes

Serve with crusty bread or a simple green salad for a complete meal.