One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with ZoodlesMy focus this year and moving forward with recipes I share on the blog is functionality–a weird word to associate with food, but better than “relatable,” which is the only other one that’s coming to mind. Approachable? Is that the word I’m looking for? I don’t know. Instead of sharing funky recipes using a bunch of unique ingredients that might be fun to make on occasion, but unrealistic to recreate frequently, I want to share simple dishes, snacks and cooking methods that you can make part of your weekly cooking routine. Think slow cooker recipes for weekly food prep; sauces, dressings and dips you can make in bulk and use all week long; one-pot meals like today’s; recipes that are easily customized; and my favorite, dishes where exact measurements don’t really matter (probably why I’ve never been a good baker haha).

As I up my cooking game, I hope to share at least one recipe a week here on the blog. But I know me, and those of you who’ve been reading for a while know me, so … no promises on that frequency. 😉

I don’t have a working oven (living the glam life over here!) so I’m all about stovetop meals. This one-pot curry dish is inspired by the Pinch of Yum recipe I shared last week. It’s easy to make and will leave you with minimal dishes to wash–double win! I realize I just told you I want to share recipes that don’t involve funky ingredients and this one has curry paste and fish sauce in it but we’re just gonna let that one slide … One-Pot Sweet Potato Curry Quinoa with Zoodles

One-Pot Sweet Potato Curry Quinoa with Zoodles

Yield: 4-6 servings

One-Pot Sweet Potato Curry Quinoa with Zoodles

Ingredients

  • 1 cup dry quinoa
  • 2 shallots, chopped
  • 2 medium sweet potatoes, peeled and chopped into cubes
  • 1 large zucchini
  • 1 can coconut milk
  • ½ cup vegetable broth
  • 3 tbsp green curry paste
  • Splash of fish sauce (optional)
  • 2 tsp extra virgin olive oil
  • Salt + pepper to taste
  • Optional: ¼ cup peanuts and cilantro for topping

Instructions

  1. Heat olive oil in a large sauce pan on medium-high heat. Add in shallots and sweet potatoes, season with salt and pepper, and sauté 5-6 minutes until shallots turn translucent and potato cubes start to soften.
  2. Whisk together coconut milk, veggie broth, curry paste and a splash of fish sauce. Add to the sauce pan and bring to an aggressive simmer.
  3. Add quinoa to the pan and reduce heat to low-medium. Cover the pan until quinoa is fully cooked, about 20 minutes depending on your stove.*
  4. While the quinoa cooks, spiralize your zucchini. Depending on the spiralizer you’re using, you’d just cut off the ends and crank it through.
  5. When the quinoa is fluffy and finished, stir the zoodles into the pan, shutting off the stovetop. Stir continuously, fully coating the zoodles in your sweet potato quinoa mixture. Let it sit on the still-hot burner for a couple minutes so that the zoodles soften slightly but still retain a little crunch.
  6. Optional: Top with some crushed up peanuts and a sprinkle of fresh cilantro.

Notes

*As the quinoa cooks, it’s going to absorb the liquid in the pan. If your quinoa is almost ready but there’s still a soupy consistency in the pan (excess liquid) remove the cover. This will allow the steam to evaporate and help dry out the quinoa.

http://pumpsandiron.com/2016/02/11/one-pot-sweet-potato-curry-quinoa-with-zoodles/

One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with Zoodles

This would be a great Meatless Monday option–it’s super filling! Packed with flavor and substance, a smaller portion than I’d normally take left me full and satisfied. It also reheats well. Store leftovers in an airtight container in the fridge and reheat when ready.One-Pot Sweet Potato Curry Quinoa with Zoodles One-Pot Sweet Potato Curry Quinoa with ZoodlesAre you a curry fan? What’s your favorite way to prepare it?

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Oatmeal Raisin Energy Bars

(No-Bake) Oatmeal Raisin Energy Bars -- easy to make and the perfect snack!  | pumpsandiron.comThese are like a healthier, chewy oatmeal raisin cookie. I’d like to say I prepped a bunch to eat throughout the week as a grab-and-go post-workout snack but the first time I made them … Joe and I ate the entire batch in an evening. They’re that tasty.

These are vegan and if you use gluten-free oats, also gluten-free.(No-Bake) Oatmeal Raisin Energy Bars -- easy to make and the perfect snack!  | pumpsandiron.com

Oatmeal Raisin Energy Bars

Yield: 6-8 bars (depending on how big you cut them)

Oatmeal Raisin Energy Bars

Ingredients

  • 2 cups rolled oats
  • ¼ cup almond butter*
  • ¼ cup maple syrup
  • ½ cup raisins, separated in half
  • 10 pitted dates**
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • ¼ cup crushed dry roasted almonds (optional)***

Instructions

  1. Put the oats in a food processor and combine for about 15 seconds until a rough flour consistency.
  2. Add in the dates, 1/4 cup raisins, almond butter, maple syrup, cinnamon, vanilla and pinch of sea salt. Run the processor until fully combined into a big ball of dough (in my processor this took about 1 minute.
  3. Remove your dough and knead the remaining 1/4 cup of raisins into it.
  4. Press dough evenly into a small baking pan lined with parchment paper (mine is 6" x 6").
  5. OPTIONAL: Press crushed almonds on top firmly so that they sink into the mixture.
  6. Cover pan and refrigerate for 30 minutes. Remove and use a knife to cut the mixture into bars. Separate and enjoy!

Notes

*I recommend using runny almond butter so that the texture isn't too dry. **Dates should be sticky and mooshy. If they're dry, soak in water until soft. ***These are delicious with or without the almonds on top. It was an awesome added crunch when I used them, but I think the bars are equally yummy without the almonds. STORING: I like to store these in the refrigerator in a tupperware container with small pieces of parchment paper in between the bars so that they don't stick together.

http://pumpsandiron.com/2016/02/03/oatmeal-raisin-energy-bars/
(No-Bake) Oatmeal Raisin Energy Bars -- easy to make and the perfect snack!  | pumpsandiron.comDon’t be afraid to customize these! You could swap the maple syrup for honey; add in some hemp seeds for a nutritional boost; replace 1/4 cup of the oats with an equal amount of protein powder–have fun with it! (No-Bake) Oatmeal Raisin Energy Bars -- easy to make and the perfect snack!  | pumpsandiron.com I might have overdone the whole artistically-toss-spare-ingredients-around-the-photoshoot thing with this one … 😉 signature

Slow Cooker Mexican Rice & Beans

Slow Cooker Mexican Rice + BeansHope everyone had a great Sunday! I did some grocery shopping, cleaned the apartment, and am now binge watching Sons of Anarchy. It lost me for a couple seasons there but holy shit season five was intense. I’m hooked again and back to obsessing over Jax like the basic B that I am. But does anyone else think Charlie Hunnam is AWFUL at hiding his British accent? It’s all I can hear when Jax talks.

Ok I need to get a life. Let’s move onto the food …

For those of you who go the football route on Sundays rather than Netflix, I’m teaming up with Old El Paso and Star Market on today’s game day recipe. It’s really an any-day recipe, but if you serve it with melted cheese and chips it’s perfect for snaking. old-el-paso-star-market Slow Cooker Mexican Rice + BeansSlow Cooker Mexican Rice + BeansThis Mexican rice and beans is soooo easy to make. Just dump everything in the slow cooker and let it do its thang. It’s similar to the slow cooker Mexican chicken recipe I posted a few months ago, but a great option for all of you who, like me, don’t eat much meat. If you’re meal prepping this to eat throughout the week, I’d probably double the recipe. As listed, this makes the perfect amount for a family of four to eat at dinner, so if you want leftovers, go bigger.Slow Cooker Mexican Rice + Beans

Slow Cooker Mexican Rice & Beans

Yield: 4 servings

Slow Cooker Mexican Rice & Beans

Ingredients

  • 1 cup uncooked rice (I used brown long grain)
  • 1 jar salsa
  • 1 can black beans
  • 1 packet taco seasoning (I used Old El Paso
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds removed and minced (optional)

Instructions

  1. Rinse the rice and beans. Mince the garlic. Remove the seeds and mince the jalapeno if you want an extra kick.
  2. Put everything in the slow cookers and stir. Cook on high for 3 hours.

Notes

You can get creative with this. Try adding corn or even butternut squash! If you want, you can sprinkle cheese into the slow cooker the last 10 minutes so that there's a delicious layer of melted cheese on top of the rice and beans. If you go that route, try serving it as a dip with chips. So good!

http://pumpsandiron.com/2016/01/10/slow-cooker-mexican-rice-beans/
Slow Cooker Mexican Rice + BeansDid you do any meal prepping today? What’d you make for the week?

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This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.