One of my favorite blog moments from last year was attending Blog Brûlée and getting to meet some of my virtual blogging buddies IRL (“in real life” in case you didn’t know). One of the many lovely ladies I met was Marisa from Uproot from Oregon (officially becoming Uproot Kitchen today!). Marisa and I became fast friends during the weekend and I am so excited to be linking up to her Back to Basics January series. The idea behind this series is to provide easy-to make meals, how-to recipes, and food prep tips that you can use throughout the year. I’m all about this series because Marisa never uses the word “diet” or “detox”, but instead shows how easy it is to eat healthy and be prepared all the time (not just for January). These are, after all, the principles I use for my blog too!
So, I thought I would join Marisa as much as I can this month and share recipes that can become a part of your regular weekly meal prep and require minimal ingredients and no more than 30 minutes.
I’m kicking things off with this Crockpot Veggie and Quinoa Salsa Verde Soup. You can’t get much easier than crockpot meals and this one requires almost no prep work. Besides peeling and chopping the sweet potatoes, you pretty much throw the ingredients into the crockpot, turn it on low for 6 hours, and come home to a healthy meal and an awesome smelling kitchen. By adding a few fresh ingredients like cilantro, avocado, and lime juice after everything is cooked, this soup tastes like you spent hours slaving over the stove and no one will be the wiser.
This soup is packed with fiber form the vegetables and quinoa so you will be full for hours after eating this. You can add some heat with sliced jalapeño peppers or a spicy salsa verde if that’s your jam. Easy and customizable..as always!
Throughout the month, I’ll be sharing other recipes and tips for getting back to the (healthy) basics, so stay tuned!
What is your favorite Back to Basics recipe that you make at home on a regular basis?
- 4 cups peeled and chopped sweet potato
- 1/2 cup uncooked quinoa
- 1 19 oz. can of white beans
- 1 cup salsa verde
- 4 cups low-sodium chicken stock, or vegetable stock to keep vegetarian/vegan
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- Toppings: fresh cilantro, chopped avocado, fresh shredded cheddar cheese
- Add sweet potato, quinoa, white beans, salsa verde, chicken stock, cumin and chili powder into a crockpot and cook, covered, on low for 6 hours.
- Serve and top with lime juice, fresh cilantro, avocado, and cheese.
- Store in a refrigerator for up to 5 days or a freezer for longer.