Quinoa & Vegetable Stuffed Portobello Mushrooms

MINIMALIST BAKER
22Ingredients
30Minutes
250Calories

Ingredients

US|METRIC
  • 1 teaspoon avocado oil (or water)
  • 1/2 cup quinoa (uncooked, or 1 1/4 cup, 230 g cooked quinoa*)
  • 1 tablespoon coconut oil (melted, or avocado oil)
  • 1 1/2 cups sweet potatoes (organic diced, or butternut squash)
  • 1 cup diced bell pepper (I prefer red)
  • 1 cup red cabbage (chopped)
  • 1 teaspoon ground cumin (divided)
  • 1 teaspoon chili powder (or smoked paprika, divided)
  • 1/2 teaspoon sea salt (divided)
  • 1/2 cup black beans (cooked, cooking/canning liquid drained)
  • 4 portobello mushrooms (large, *, stems removed, wiped clean)
  • 2 tablespoons avocado (or melted coconut oil, or sub water or vegetable broth)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin (divided)
  • 1/4 teaspoon chili powder (or smoked paprika, divided)
  • 1/4 teaspoon sea salt
  • 1 tablespoon lime juice
  • chimichurri
  • salsa (Easy Red)
  • limes
  • cilantro
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    NutritionView More

    250Calories
    Sodium27% DV640mg
    Fat11% DV7g
    Protein18% DV9g
    Carbs14% DV41g
    Fiber36% DV9g
    Calories250Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium940mg27%
    Protein9g18%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber9g36%
    Sugars8g16%
    Vitamin A160%
    Vitamin C90%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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