Roasted Stuffed Poblanos with Smoky Quinoa, Sweet Potatoes and Black Beans
Make the stuffing and avocado cream one day ahead for meal prep. Or make the entire recipe, refrigerate and bake the next evening. The stuffing can also be frozen for longer storage. vegan + gluten free
Set one oven rack to the top of the oven and one on the middle rack. Preheat oven to broil. Line two sheet pans with parchment paper.
Toss sweet potatoes with 2 tsp of coconut oil and chili powder. Spread evenly on a parchment lined baking sheet. Make one slit in each of the poblanos from the stem to tip (the seeds will be removed after roasting). Arrange evenly on the second parchment lined baking sheet. Place the poblanos on the top rack and potatoes on the middle rack.
Using tongs, turn the poblanos about every two minutes for a total of about 8-9 minutes, to get them nice and charred on each side. Remove from oven and place in a covered container to steam for about 10 minutes (this makes them easier to peel). Lower the oven temperature to 450F (232C) and continue roasting the potatoes for and additional 12-14 minutes. They should be fork tender. Remove from oven and set aside. Lower oven temperature to 350F (180C).
Once the peppers are steamed, carefully peel the skins off the peppers, working the seeds out with a little bit of running water and a gentle knife keeping the peppers in tact as best you can. Pat dry and set aside.
For the Stuffing:
In a medium sauce pot, add the remaining 2 tsp of coconut oil and heat on medium until shimmering. Add the onion and saute' on medium low for about 5-6 minutes or until softened. Add the sea salt, cumin, paprika, chili powder, garlic salt and stir for about 1 minute or until spices are fragrant.
Stir in the quinoa, tomatoes and water. Bring to a simmer, place the lid on and cook for 15 minutes on low. Uncover, and stir in the black beans and sweet potatoes. Taste for seasoning adjustment and allow to set for about 10 minutes, without the lid on, before stuffing the peppers.
Spray a large casserole dish with pan spray. Carefully stuff each pepper with quinoa mixture. Bake, uncovered in a 350F oven for about 20 minutes or until heated through.
For the Avocado Cream:
In a food processor add the avocado, cilantro, jalapeño, salt, lemon, and cumin. Whirl ingredients while drizzling about 1/3 C (78g) of water in. The cream should be thin enough to slather or dip. Thin to desired consistency.
Serve family style right out of the casserole with sliced avocado, cilantro, salsa and lime wedges.
Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw in the refrigerator overnight, cover and rewarm in a 350F oven for about 20 minutes.
For meal prep, assemble, cover and refrigerate the stuffed poblano peppers for up to two days. Bake when ready to share.