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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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.

Easy Slow Cooker Butternut Squash Soup

Easy Slow Cooker Butternut Squash Soup - naturally vegan & gluten-freeI’ve got a busy teaching day today (12pm Power @ Burn and 5:25 Row, 6:20, 7:20 & 8:15 Tone @ Btone if anyone wants to come play!) so I’m just popping in quickly on the blog to share this super easy slow cooker butternut squash soup recipe I made the other day.

I freestyled the whole thing, basically just throwing a bunch of random stuff around my kitchen into the crock pot and hoping for the best, and the result was a delicious, filling soup that Joe and I have been eating all week. Easy Slow Cooker Butternut Squash Soup - naturally vegan & gluten-free Easy Slow Cooker Butternut Squash Soup - naturally vegan & gluten-free

This would make for a great Thanksgiving dish if you’ve got a vegan or vegetarian at your table! Easy Slow Cooker Butternut Squash Soup - naturally vegan & gluten-free

Easy Slow Cooker Butternut Squash Soup

Yield: 6-8 servings

Easy Slow Cooker Butternut Squash Soup

Ingredients

  • 1 large butternut squash (pitted, peeled and chopped)
  • 2 large apples (peeled, cored and chopped), I used Honeycrisp
  • 1 yellow onion (peeled and diced)
  • 4 large carrots (cleaned, stems removed and chopped)
  • 4 large stalks celery (cleaned, ends removed and chopped)
  • 1 box low-sodium vegetable broth (about 4 cups)
  • 2 cloves garlic, peeled and minced
  • 1/2 - 1 tsp nutmeg
  • Salt and pepper to taste (I usually am super generous with the pepper!)

Instructions

  1. Put everything in the slow cooker on high for 3-4 hours or low 6-8 hours. Squash should be soft and easily squished with a fork.
  2. Transfer to a blender (you'll probably have to do this in two batches) and blend until fully combined. If you have an immersion blender, it'd probably be easier to use that right in the slow cooker.
  3. Serve warm. I like to top mine with croutons and parmesan cheese!
http://pumpsandiron.com/2015/11/18/easy-slow-cooker-butternut-squash-soup/

Easy Slow Cooker Butternut Squash Soup - naturally vegan & gluten-free

Before I get yelled at for classifying this as vegan and gluten-free, yes, I’m aware that the cheese and croutons in the pictures don’t fall into that category. I’m just talking about the soup itself. 🙂 If you meal prep each week, this is an awesome one to add to your plan! It makes a huge batch of soup that you can store in the refrigerator and reheat all week long for a quick lunch, dinner or snack.

What’s your current favorite slow cooker recipe? My oven is broken so I’m in desperate need of slow cooker and stovetop ideas!

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