Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Large bowl of curried quinoa with chickpeas and sweet potato topped with sliced chilis and cilantro.

Curried Quinoa and Sweet Potato

  • Author: Deryn
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

Delicious and healthy, vegan one pan curried quinoa and sweet potato that’s perfect for a quick and easy weeknight meal or side dish.


Ingredients

Scale
  • 1 tbsp olive oil (15 g)
  • 1 cup sweet potato, peeled and cut into 12 cm cubes (150 g)
  • 1 red onion, thinly sliced (200 g)
  • 1 green bell pepper, diced
  • 1 red or green jalapeno, seeds removed and finely chopped 
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp garam masala
  • 1 ¼ cup vegetable broth (236 mL)
  • 1 can (15 oz) can of chickpeas, drained and rinsed
  • 1 ¼ cup uncooked quinoa (225 g)
  • 1 ½ cup canned diced tomatoes (14 oz can or half of a 28 oz can)
  • 1 tsp sugar
  • salt and pepper, to taste
  • ¼ cup chopped fresh cilantro, for topping (optional)

Instructions

  1. Wash and chopped all the vegetables so you’re ready to go.
  2. In a large pot, heat the oil over medium heat. Cook the sweet potato, onion, bell pepper and jalapenos, stirring frequently for about 6 minutes, until slightly tender.
  3. Add the spices, broth, chickpeas, quinoa, diced tomatoes, sugar, salt and pepper and mix well. 
  4. Bring to a boil, cover and then reduce the heat to low. Cook for 20 minutes over low heat, stirring occasionally until the quinoa and sweet potato are cooked through, adding a little more broth if needed as it cooks.
  5. Adjust the seasoning if necessary. Garnish with cilantro when ready to serve.

Notes

  • This dish can be kept up to 4 days in an airtight container in the fridge, you can also freeze it up to 3 months.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Sugar: 7 g
  • Sodium: 461 mg
  • Fat: 10 g
  • Carbohydrates: 66 g
  • Fiber: 13 g
  • Protein: 17 g

Keywords: one pan quinoa, curried quinoa