Quinoa Sweet Potato Skillet
Delicious and healthy, vegan one pan curried quinoa and sweet potato that's perfect for a quick and easy weeknight meal or side dish.
Servings: 4
Ingredients
- 1 tbsp olive oil 15 g
- 1 cup sweet potato peeled and cut into 1-2 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
- 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.
- Add the spices, broth, chickpeas, quinoa, diced tomatoes, sugar, salt and pepper and mix well. 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.
- 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: 1/4 of recipe | Calories: 380kcal | Carbohydrates: 66g | Protein: 17g | Fat: 10g | Sodium: 461mg | Fiber: 13g | Sugar: 7g