Black Bean, Sweet Potato, Quinoa Smoked Chili!

This is another one of my favorites from Ambitious Kitchen! Perfect for a chili cook off this summer! Or just any lunch or dinner 🙂 This recipe is loaded with FIBER and PROTEIN, enjoy!

chili
Ingredients
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes
  • For Chipotle Creme:
  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard
Instructions
  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top. Enjoy!

chili2

Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

This is so delicious! A great recipe to make for dinner with friends or a significant other! Enjoy 🙂

Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

 

IngredientsMango black rice avocado salad
  • 1 1/2 cups organic black rice
  • 1/2 teaspoon salt
  • 1 large ripe mango, diced
  • 1 small ripe avocado, diced or sliced
  • 1/4 cup roasted almonds
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • For the Vinaigrette:
  • 1/4 cup freshly squeezed lime juice (about 3 limes)
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon honey (agave nectar if vegan)
  • 1/4 teaspoon Kosher salt
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste
  • lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

*Original recipe by Ambitious Kitchen  – my favorite food blog!!

Be Happy. Be Fit.

 

Whole Wheat Garden Veggie Pasta

Here is an amazing recipe for a veggie filled whole wheat pasta. A healthier way to eat pasta! Whole Wheat Garden Veggie Pasta (Serves 2-3) Ingredients: 1 Zucchini (diced) 1 Summer Squash (diced) About 20 Cherry Tomatoes (cut in half) … Continue reading