1 pkg (200 g) Casbah® Organic Quinoa
1 tomato, chopped
2 green onions, sliced
1/4 cup (60 mL) chopped fresh cilantro, divided
2 tbsp (30 mL) canola oil
1 pkg (340 g) Yves® Mexican Veggie Ground Round
2 cups (500 mL) Europe’s Best® Roasted Gourmet Fire Roasted Sweet Potato Slices
1 can (398 mL) Yves® Black Beans, drained and rinsed
1/2 cup (125 mL) canned Yves® Organic Golden Corn, drained
1 ripe avocado, peeled, pitted and sliced
1 jalapeño pepper, thinly sliced into rings
Lime wedges, for serving
1. Cook quinoa according to package directions. Combine tomato, green onions and half of the cilantro. Reserve 1/4 cup (60 mL) of the tomato mixture; stir remaining tomato mixture into quinoa.
2. Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook ground round, sweet potatoes, black beans and corn for about 5 minutes or until ground round starts to brown. Stir in 1/3 cup (75 mL) water. Cover and cook for 5 to 7 minutes or until sweet potatoes, black beans and corn are heated through and almost no liquid remains.
3. Divide quinoa evenly among 4 bowls. Top with ground round and sweet potato mixture, avocado and remaining cilantro. Top with reserved tomato mixture; serve with jalapeño slices and lime wedges.
