Description
A collection of delicious plant-based recipes for your Thanksgiving dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped kale
- 1 cup diced sweet potatoes
- 1 cup cranberries
- 1/2 cup pecans
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While quinoa cooks, toss sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- Add kale and cranberries to the quinoa and cook for an additional 5 minutes.
- Mix in roasted sweet potatoes and pecans before serving.
Notes
- Feel free to add other vegetables.
- This dish can be made ahead of time and reheated.
- Adjust seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: plant based thanksgiving recipes