Tempeh, sweet potatoes, quinoa and black beans simmer in a rich enchilada broth to create a hearty, nutritious soup. This flavor-loaded meal is rich in plant-powered protein and comes together in only 30 minutes.Well, friends, another Thanksgiving is in the books! I don’t know about you, but I feel about as stuffed as our turkey was. I’d also be totally okay with not coming face-to-face with another bowl of stuffing or vat of gravy for another 12 months. Oooomph.
As much as I enjoy indulgent holiday weekends, I always find solace in getting back into a routine. Marching back into Whole Foods this morning with a coffee and a mile-long produce list in hand was the BEST feeling.
As was drinking a green smoothie before dinner instead of a glass of wine or cocktail. My body was craving those nutrients like none other!One of the easiest ways for me to get back on track after a holiday weekend is to meal prep. I usually make some sort of one-pot meal, in addition to loads of roasted veggies, perhaps a homemade hummus or two, and some kind of healthy sweet treat.
A one-pot meal complete with a hearty dose of protein and plenty of fiber-rich veggies is the sure-fire ticket to success. This soup is hearty, filling, cozy and SO incredibly simple to make. It’s perfect for weekday lunches or dinners, especially in the cooler weather when you’re craving something warm and comforting. It’s also very versatile. If not making vegetarian, you can substitute the tempeh for ground turkey, chicken or beef. However, tempeh has a wealth of nutritional benefits and a “meaty” texture that is actually very reminiscent of ground animal meat.
If you’re not familiar with tempeh (aka tofu’s counterpart), it’s basically fermented soybeans packed into cakes. Not only does tempeh have anti-inflammatory benefits, but it’s also a great source of probiotics and plant-based protein, with 16 grams in just 3 ounces.Also, the toppings. Life is all about the toppings. Wouldn’t you agree? Cool and creamy Greek yogurt is a must. It amps up the velvety creaminess and adds the most delectable tang. Sharp cheddar and fresh cilantro really round out the enchilada experience which I promise is everrrrything.
Hearty enchiladas meets cozy, comforting soup. My winter dreams are totally coming to fruition.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful recreations!
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cups peeled and finely diced sweet potato (~1 large sweet potato)
- 8 ounces tempeh, finely chopped
- 1 (15-oz) can unsalted black beans, drained and rinsed
- ½ tsp cumin
- ¼ tsp crushed red pepper
- ¼ tsp black pepper
- 1 cup uncooked quinoa, rinsed
- 2 cups red enchilada sauce (homemade or store bought)
- 2 cups vegetable broth
- 2 cups water
- Juice of 1 lime
- Optional toppings: Greek yogurt, cilantro, shredded cheddar cheese, jalapeño
- Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 2-3 minutes. Add sweet potatoes and tempeh. Cook 4-5 minutes, stirring often, until sweet potato starts to soften.
- Add black beans, cumin, crushed red pepper, black pepper and quinoa. Mix to combine. Pour in enchilada sauce, broth and water. Bring to a boil. Reduce to a simmer, cover, and cook until quinoa is cooked through, about 15-20 minutes.
- Remove from heat. Stir in lime juice. Spoon into bowls and add toppings of choice.