30 Minute Tempeh Enchilada Quinoa Soup
Enchiladas get a healthy makeover is this hearty, gluten free, vegetarian soup. Brimming with protein and fiber, and ready in only 30 minutes!
Servings: 7 servings
Ingredients
- 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
- 1/2 tsp cumin
- 1/4 tsp crushed red pepper
- 1/4 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 44g | Protein: 18g | Fat: 8.5g | Sodium: 330mg | Fiber: 8g | Sugar: 3g