The Great Plant Based Cooking Challenge: Night Three

Slow Cooker Quinoa, Black Bean, Sweet Potato Chili

On night three, I made an easy slow cooker meal that I had taste tested with one of my most picky carnivore friends! I love this dish and it was a hit with the fellows as well. I combined the chili with grilled sandwiches made with hummus, sliced sweet peppers, grilled zucchini slices and broccoli microgreens (I get microgreens at farmer’s market but you could use arugula or other greens). I used a small amount of this “butter” for grilling). Pumpkin chocolate chip blondies with date caramel sauce made a delicious gluten free plant based dessert!

Slow Cooker Quinoa, Black Bean, Sweet Potato Chili Recipe is by Kitchen Treaty and can be accessed here.

Gooey Grain Free Pumpkin Blondies Recipe is by Laura Lea and can be accessed here. I drizzled a bit of Date Lady’s Coconut Caramel Sauce on top!

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