Potatoes
1 cup vegetable broth
1/2 cup quinoa, rinsed and drained
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1 15 oz. can black beans, rinsed and drained
3-5 sweet potatoes, each about 2 inches in diameter and 5 inches long
chipotle crema
3/4 - 1 cup water
1/2 cup neutral vegetable oil
1/4 apple cider vinegar
2 teaspoons soy sauce, tamari, or coconut aminos
1/2 cup raw slivered almonds or raw cashews
2 garlic cloves, peeled
1 chipotle chile in adobo sauce or 1 tablespoon chipotle chile powder
3 tablespoons nutritional yeast
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
Add the vegetable broth, quinoa, chili powder, oregano, and salt to the Instant Pot and stir to combine. Add the black beans in an even layer over the quinoa. Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the sweet potatoes in a single layer on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
To make the chipotle crema: In a blender, combine the water, vegetable oil, vinegar, soy sauce, almonds, garlic, chipotle, nutritional yeast, chili powder, and salt. Blend on low speed for 1 minute, then increase to high speed and blend for about 1 minute more, until the mixture is smooth and creamy. Transfer to a 1-pint jar or other lidded container. (The chipotle crema will keep, refrigerated, for up to 5 days.)
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using tongs, transfer the sweet potatoes to serving plates. Wearing heat-resistant mitts, remove the rack. Stir the quinoa and beans to combine.
Using a fork, split each sweet potato down the middle. Evenly divide the quinoa-black bean mixture among each potato. Serve warm, topped with a dollop of the crema and sprinkled with chopped cilantro.
Note: The size of the sweet potatoes is important to the cooking time of this dish. If you use larger sweet potatoes, they will take longer to steam. (You can consider steamer larger sweet potatoes separately from the quinoa and black beans.)
