by Briana Small from Virginia Beach Tech Center in Virginia
Third Place: $2,000 scholarship
Serves 6
- 4 tomatoes, diced and divided
- 12 ounces sweet potato, diced
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons + a dusting chili powder
- 1/4 teaspoon + a dusting cumin
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 ounces yellow onion, diced
- 1 teaspoon garlic paste
- 3 ounces jalapeños, minced
- 4 ounces red bell pepper, diced
- 3 chipotle chilis in adobo, minced
- 8 ounces uncooked quinoa
- 32 ounces vegetable broth, divided
- 8 ounces cooked black beans
- 8 ounces cooked kidney beans
- 5 tablespoons fresh cilantro
Preheat your oven to 375 degrees. Toss the sweet potatoes and 1 of the diced tomatoes together with 2 tablespoons of the olive oil in a medium bowl. Dust with chili powder and cumin and season with salt and pepper. Transfer to the oven and roast for 25-30 minutes. When vegetables have roasted, set aside.
Place another tablespoon of olive oil in a large pot over medium-low heat. Add the onions and garlic paste and let sweat until the onions are translucent. Add the remaining minced tomatoes and jalapeños to the pot and let simmer for 10 minutes.
Add the diced bell peppers and chipotles to the pot and season with the remaining 1 1/2 teaspoons chili powder and 1/4 teaspoon cumin. Turn heat up to medium-high, bring to a boil, turn heat back down to low, cover and simmer.
Combine the quinoa, 2 cups of the vegetable stock and the remaining tablespoon olive oil in a medium pot over medium-high heat. Bring to a boil, turn heat down to low and cook according to package directions, or until all the liquid is absorbed.
Add the black beans, kidney beans, roasted tomato and roasted sweet potatoes to the pot with the simmering peppers. Stir and let simmer for 15 minutes.
Add the cooked quinoa, remaining vegetable broth and cilantro to the pot and cook 15 minutes more. Taste and adjust seasoning as desired and enjoy!
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