Sweet Potato, Quinoa and Kale Chilli
I’ve been in a very sunny London this weekend and had such a lovely time exploring Borough Market (there is nothing I love more than food markets and street food), exploring, eating delicous food and seeing the amazing Caitlin Moran in conversation at the South Bank Centre in her usual ballsy, funny, intelligent style.
So, no food in the cupboard when I got home apart from some sweet potatoes and the usual store cupboard bits so I decided to use them up and make my warming, nourishing Sweet Potato, Quinoa and Kale Chili, perfect for a very rainy afternoon in Birmingham.
This recipe works well without the sweet potato but I think it adds some delicious sweetness, plus if you haven’t tried it before I think adding quinoa is lovely as it thickens the chilli and adds some additional plant proteins.
I topped the chilli with some of my tahini dressing because I’m addicted to it and sliced avocado – delicious!
This recipe makes enough for approximately four potions, enough for dinner tonight and then batched up for my work lunches in the week. Happy days!
- For the paste
- 1 red onion
- 1 tsp smoked paprika
- Handful coriander stalks
- 1/2 fresh chilli
- 3 cloves garlic or smoked garlic
- 1 tsp cumin seeds
- 1 tsp ancho chilli
- Thumb size of ginger
- 1 tbsp olive oiL
- 5 large tomatoes chopped roughly
- 1 tbsp gold bouillon veg stock added to 4 cups boiling water
- 1/2 cup quiona
- 1 red pepper chopped
- 1 cups mushrooms
- 1 courgette diced
- 2 sweet potatoes sliced into cubes
- 1 can butter beans
- 1 can berlotti beans
- 2 handfuls of kale or baby kale
- 1 tsp tamari
- To serve
- Tahini sauce ( see here for recipe)
- 1 avocado sliced
- Pop all the paste ingredients in mini chopper and blitz to a paste
- Add the paste to a large saucepan and cook on a low heat for 2 – 3 minute, then add the tomatoes and increase the heat to medium.
- Cook the tomatoes for 3-4 minutes until they have softened a little and then add the veg stock and water.
- Add the quinoa, all the veg and beans to the saucepan and simmer for 30 minutes
- Throw in the kale and stir to wilt then season with salt, pepper and tamari ( optional).
- Serve in bowls and drizzle with the tahini dressing and top with avocado.