Having recently made the switch to a plant-based diet for health and ethical reasons, I've begun enjoying cooking more and become more interested in the foods that i'm putting in my body. For someone who has a wheat/gluten sensitivity I found it difficult enough to not only find foods that I can eat but sourcing them on a student budget so I was unsure whether switching to a plant based diet would be doable....and I can tell you from experience it is!
I've been experimenting with the types of food i'm cooking but I have predominantly been sticking to a HCLF plant-based diet, which i'm really enjoying as I've always been a bit of a rice and potato addict. I plan on sharing more of my simple and budget friendly recipes on my blog so stay tuned, but for now I will be showing you how I made this really yummy but simple and healthy quinoa chili with sweet potato fries.
Prep Time: 15
Cooking time: 45
(As I only cook for myself I only made enough for one meal and put the leftovers in a tub but you can just double the ingredients if you're cooking for more people)
- 1 cup dried quinoa, cooked according to package
- 3 Tbs olive oil (or your preferred cooking oil)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Pinch of black pepper
- 3 cloves garlic, chopped
- 1 white onion (could also use spring onions)
- 1 bell pepper, seeded and chopped
- 1 tin cooked red or kidney beans, rinsed and drained
- 1 tbs low sodium soy sauce or tamari
- 1 can diced no salt added tomatoes
- 2 tsp tomato puree
- 1 tbs maple syrup (or your favorite sweetener)
- 1 cup water
- 2 sweet potatoes (depending on size)
- Cook the quinoa according to instructions while preparing the the veggies
- Chop sweet potato, drizzle with oil and a sprinkling of chilli powder on a tin foiled lined oven tray, bake for 20 minuets on 180 degrees
- In a pan combine the oil, chili powder, cumin, paprika, black pepper. Cook on a low heat for 2-3 minuets
- Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.
- Stir in the tinned tomatoes and cooked quinoa and simmer for 10 minuets. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chilli simmer while the fries are cooking. Keep adding water as needed.
- and you're done! Now just serve the chilli on top of the fries. I didn't add anything on top of mine but you could squeeze a lime over it for extra zing!
I hope you liked this recipe, I really love the sweetness of the potatoes and the spiciness of the chilli as they balance each other out. I'm looking forward to sharing more recipes on here and i'd love to hear what you think of them.