30 Minute Tempeh Enchilada Quinoa Soup

By Jamie Vespa

Enchiladas get a healthy makeover is this hearty, gluten free, vegetarian soup. Brimming with protein and fiber, and ready in only 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion (diced)
• 1 red bell pepper (diced)
• 2 cups peeled and finely diced sweet potato (~1 large sweet potato)
• 8 ounces tempeh (finely chopped)
• 1 15-oz can unsalted black beans, drained and rinsed
• 1/2 tsp cumin
• 1/4 tsp crushed red pepper
• 1/4 tsp black pepper
• 1 cup uncooked quinoa (rinsed)
• 2 cups red enchilada sauce (homemade or store bought)
• 2 cups vegetable broth
• 2 cups water
• Juice of 1 lime
• Optional toppings: Greek yogurt (cilantro, shredded cheddar cheese, jalapeño)
• Optional toppings: Greek yogurt (cilantro, shredded cheddar cheese, jalapeño)
• Optional toppings: Greek yogurt (cilantro, shredded cheddar cheese, jalapeño)
• Optional toppings: Greek yogurt (cilantro, shredded cheddar cheese, jalapeño)

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 2-3 minutes. Add sweet potatoes and tempeh. Cook 4-5 minutes, stirring often, until sweet potato starts to soften.

2. 2

   Add black beans, cumin, crushed red pepper, black pepper and quinoa. Mix to combine. Pour in enchilada sauce, broth and water. Bring to a boil. Reduce to a simmer, cover, and cook until quinoa is cooked through, about 15-20 minutes.

3. 3

   Remove from heat. Stir in lime juice. Spoon into bowls and add toppings of choice.