Turkey, Sweet Potato and Black Bean Chili

What you Need :


  • tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 large sweet potatoes, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 7 ounces vegetable broth
  • 2 jars of your favorite salsa
  • 1 lb. ground turkey
  • 1 can black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • ½ cup cilantro, chopped.
  • sharp cheddar cheese
  • sour cream

How to Make It :

Heat oil in a large soup pot over medium heat. Add onion, bell peppers, jalapeno, sweet potatoes and garlic. Cover and cook until vegetables are softened, stirring occasionally. Add chili powder, cumin, salt, pepper, basil and bay leaf, stirring to combine. Cook until spices are fragrant, about 4 minutes. In a separate skillet, brown ground turkey, seasoning with salt and pepper. Once turkey is cooked add to vegetable soup pot. Add all remaining ingredients (except cilantro) and bring to a boil. Cover and reduce heat to maintain a simmer. Cook, stirring occasionally for about 30 minutes. Tasting Phase: Here’s the fun part! Taste and tweak the seasonings to your liking. More salt? More chili powder or cumin? A touch more hot sauce or lime juice? Once you’ve achieved chili perfection, let it simmer for another 10 minutes or so to let the flavors mingle, stirring occasionally. Spoon out into bowls, top with sharp cheddar and a dab of sour cream and voila!

Recipe adapted from: The Sensuist 

Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :


  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan