Easy Vegan Sweet Potato & Quinoa

By Karen Swan

How many days a week does this thought run through your mind at around 4pm?

“Urgh, now I have to make dinner!”

Actually, I’d wager that it’s most days and that the thought not only runs through your head but is said, out loud, accompanied with sighs and drooped shoulders, even if the only person within earshot is your small child.

This was me last week.  Dinner.  No idea.  Hungry child in the bath, hungry husband due home any minute.  Not overflowing with enthusiasm, or ingredients, I did a quick vegetable stocktake and found a rather large sweet potato.  I also had 4 of the teeniest little home grown zucchinis that needed using up.  Not in the mood for curry, but definitely for something quick and tasty.

This meal ticks all those boxes!  Hearty, eaten by all, enough left overs for lunch the nest day and, even in these quantities, I’d come close to calling it ‘big batch’.  You’ll serve two families of 4 with this amount, or one very ravenous family of 3 as I did!  From go to whoah, you’re looking at under an hour for prep and cooking and that’s a BIG tick in my book!


(serves 6  – this recipe will double easily. Storage:  in the fridge for 3 days.  Suitable for freezing.)

1 brown onion – finely chopped

5 cloves of garlic – finely chopped

1 big sweet potato – peeled and cut into bite size chunks

3 little zucchinis (or any other vegetable you have.  Or not.  I needed to use up my zucchini!)

1 cup uncooked quinoa

1 x tin kidney beans

1/4 cup tomato paste

1 litre vegetable stock

10 glugs of Worchestershire sauce (1 tablespoon approx) I use the ‘Spring Gully’ brand which is both gluten free and suitable for vegans.

chili flakes to taste

1 tablespoon cumin

Salt and pepper.

1/2 bag baby spinach


Heat the oil in a heavy based dish and cook the onion stirring, for around 10 minutes, or until it starts to colour.

Add the garlic and give it a quick stir.

Add the tomato paste, chili flakes and cumin, and stir.

Drain the beans and add with the stock, veggies and then season with salt and pepper.

Bring to the boil.

Add the quinoa and simmer for around 30 minutes or until the quinoa is cooked and the vegetables soft.

Remove from heat and stir through the spinach.

Vegan Chilli

Eat with your feet up, in front of the telly or a good view out the window and let your busy day drift away as you slow down for the evening.


*Recipe adapted from here.

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