🍅🥄🍅Slow Cooker Vegetable Stew🌶🥄🌶 ---> This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies. It's a simple recipe that's packed full with colorful veggies, like bell peppers, tomatoes, cauliflower, and spinach in a savory coconut curry broth. In fact, each serving is so hearty, and has so much flavor, you might not notice that this recipe is completely vegan! 🙌🏼 ENJOY!
Prep Time: 15 minutes
Cook Time: 4 hours 17 minutes
Total Time: 4 hours 32 minutes
Servings: 6 servings, approx. 2 cups each
Calories: 274 kcal
Author: Beachbody •Ingredients•
1 medium onion chopped
1 medium green bell pepper chopped
1 medium red bell pepper chopped
2 cloves garlic coarsely chopped
2 cups low-sodium organic vegetable broth
1 (14.5-oz.) can diced tomatoes, no added salt
2 15-oz. cans chickpeas (garbanzo beans) drained, rinsed
1 Tbsp. curry powder
1 Tbsp. pure maple syrup
1 Tbsp. finely chopped fresh ginger
½ tsp. sea salt or Himalayan salt
½ tsp. ground black pepper
1 dash ground cayenne pepper optional
1 medium head cauliflower cut into florets
1 (10-oz.) bag raw baby spinach
1 cup lite coconut milk •Instructions•
1️⃣Heat oil in medium nonstick skillet over high heat.
2️⃣Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3️⃣Add garlic; cook, stirring frequently, for 1 minute.
4️⃣Place onion mixture in 3-quart slow cooker.
5️⃣Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
6️⃣Add cauliflower. Mix well; cover. Cook on high for 1 hour.
7️⃣Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts. 🌱Nutritional Information for Vegan Slow Cooker Stew (per serving):
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 567 mg
Carbohydrates: 40 g
Fiber: 12 g
Sugars: 13 g
Protein: 11 g 💚💚Portion Fix Containers💛💙🖤
Made a snack for Emma and I and attempted to get creative and make some Halloween treats lol. I don't think I gave my spiders enough legs but they were really difficult to get on there so I did what I could lol. I think it's save to say this is a big fail! Lol. Anyways, I made these with @latejulyorganic crackers, cottage cheese and some black olives. Put a small piece of celery into a cutie and turned it into a pumpkin. Who else is getting excited for Halloween and what are your kids dressing up as? 🎃🕸🕷
Office lunch/product plug 😉
The Most Delicious Lunch
Roasted acorn squash, drizzled in pH pumpkin butternut spice syrup, stuffed with Chinese sausage and spinach. Topped with nutmegggy béchamel, cracked pepper and parm 😍#familymeal#pinkhouseofficeperks
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2 small onions, chopped
3 cloves garlic, finely chopped
1kg beef mince
Few carrots, sliced
Pack of mushrooms, sliced
2x 400g chopped tomatoes
Salt and pepper to taste
Handful of chopped fresh parsley (you can use dried parsley if you don't have fresh)
Heat up tablespoon sunflower/vegetable oil. Throw in the chopped onion and garlic and cook for couple minutes. Add mince and brown. Add carrots and mushrooms, cook for few minutes. Add tins of tomatoes. Season to taste. Add parsley and simmer for 20 mins. Serve with spaghetti or pasta and grated cheese (we use halloumi).
Leftovers for lunch!
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Who said eating healthy was boring?
Feeling refreshed after that salad and ready for an afternoon workout!
Ohhhh, these sweet little poppers are heavenly. They taste like they’re bad for you. BUT THEY’RE NOT! Loaded with yummy ingredients, these nuggets will have your taste buds popping! As a result, they can be used as a meal (you can load up on them!) or as an appetizer with some guac, bbq sauce, mustard, whatever! Link in profile to the recipe! @jessicastemen @stateoffitness