Ingredients:
2 tbsp. olive oil
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1 onion, diced
2 bell peppers, diced
3 sweet potatoes, diced
3 cloves garlic, minced
2 cups vegetable broth
1 (15-oz.) can diced tomatoes with green chilis
2 cups steamed lentils
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. paprika
1/4 tsp. cayenne pepper, or more to taste
Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
Serve immediately.
These wraps are incredibly hearty, filling, carb-less and healthy, loaded with tons of veggies – and the best part is that it takes just 20 min to make!
Ingredients:
3 tbsp. soy sauce
1 tbsp. sesame oil
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1-3 tsp. sambal oelek (chili paste)
2 tsp. ginger
2 tsp. sugar
1 tsp. rice vinegar
3 cloves garlic, minced
1 tbsp. vegetable oil
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1 12-oz. package firm tofu
1 red bell pepper, diced
2 cups chopped mushrooms
Romaine lettuce, for serving
Instructions:
In a small bowl, whisk together soy sauce, sesame oil, sambal oelek, ginger, sugar, rice vinegar and garlic; set aside.
Heat vegetable oil in a skillet over medium heat. Add tofu and sear until golden brown, about 2-3 minutes on each side. Transfer to a paper towel-lined plate.
Add mushrooms and bell pepper to skillet and cook, stirring frequently until tender, about 3-4 minutes. Stir in soy sauce mixture and cook until sauce has reduced slightly, about 2-3 minutes.
To serve, spoon several tablespoons of the tofu mixture into the center of a lettuce leaf, taco-style.
Sweet Potato and Lentil Chili
Spicy Tofu Lettuce Wraps
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