Alma Natural Spa

Beauty and healthWarming Fall Recipe

Warming Fall Recipe

Warm, nutritious and comforting food for the soul. That’s what we want our meals to be at this time of year. In our last blog post we wrote about Brickworks and all the amazing local and seasonal produce there is around Toronto and Ontario at this time of year, so we thought we’d feature a delicious vegan fall recipe on our blog this week.

One of our favourite recipes as the weather starts to cool down is Oh She Glows’ Black Bean, Sweet Potato, and Quinoa soup. The sweet potatoes are a great source of beta-carotene and other antioxidants great for the skin. They are also considered an anti-inflammatory food. The quinoa and black beans are both excellent plant-based sources of protein. This recipe is great on its own, or can be garnished with avocado, cilantro, and salsa to give it a Mexican inspired flaire! Best enjoyed wrapped in a blanket on those brisk fall days!

Black Bean, Sweet Potato, and Red Quinoa Soup
Inspired by: Sprouted Kitchen & Coconut & Quinoa
Yield: 4-6 servings

1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)2 handfuls Spinach or kale leaves
Optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.

3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.

5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

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