Name: Quinoa & Vegetable Stuffed Portobello Mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp avocado or coconut oil ((or water)); 1/2 cup uncooked quinoa* ((or 1 1/4 cup (230 g) cooked quinoa as original recipe is written // adjust if altering batch size)); 1 Tbsp melted coconut oil or avocado oil; 1 1/2 cups organic diced sweet potatoes ((or butternut squash)); 1 cup diced bell pepper ((I prefer red)); 1 cup chopped red cabbage; 1 tsp ground cumin ((divided)); 1 tsp chili powder ((or smoked paprika // divided)); 1/2 tsp sea salt ((divided)); 1/2 cup cooked black beans ((cooking/canning liquid drained)); 4 large portobello mushrooms* ((stems removed, wiped clean)); 1-2 Tbsp avocado or melted coconut oil ((or sub water or vegetable broth)); 2 Tbsp balsamic vinegar; 1 Tbsp lime juice; 1/2 tsp ground cumin ((divided)); 1/4 tsp chili powder or smoked paprika ((divided)); 1/4 tsp sea salt; 1 Tbsp lime juice; Chimichurri; Easy Red Salsa; Limes; Cilantro