Can U Use Strw In Flower Pot To Grow Plants Hearty Plant-Based Campfire Recipes For Healthy Eaters

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Hearty Plant-Based Campfire Recipes For Healthy Eaters

Who says you can’t eat nutritious food when you’re on an outdoor trip? Although “junk food” may seem more convenient and easier to prepare, you can prepare the ingredients ahead of time at home and save time at camp. It is also important to choose recipes with fewer ingredients and faster cooking times.

With these recipes, you will be able to enjoy a healthy, filling meal without any problems! Try these plant-based campfire recipes!

Stew with peanuts and sweet potatoes

What do you need:

  • 1 medium sweet potato, cut into 1/4-inch cubes

  • 1 small onion, diced

  • 2 cloves of garlic, chopped

  • 2 cups Tuscan kale, cleaned and chopped

  • 2 cups of broth

  • 1 3/4 cups diced tomatoes

  • 1 3/4 cups chickpeas

  • 1/4 cup peanut butter

  • 1 tablespoon of cooking oil

  • 2 teaspoons New Mexican chili powder

  • 1 teaspoon of salt

Heat the oil in a Dutch oven over medium heat, then sauté the onion until softened, about 5 minutes. Add the garlic and fry for another 1 minute. Stir in sweet potatoes, broth, diced tomatoes (including juices), and peanut butter. Season with chili powder and salt.

Stir to mix the ingredients well. Simmer, uncovered, until sweet potatoes are tender, about 20 minutes. When the potatoes are ready, stir in the chickpeas and kale. Heat until kale is wilted and chickpeas are heated through.

Broccoli and potato foil with cheese and garlic

What do you need:

  • 3 cloves of garlic, chopped

  • 3 cups broccoli florets

  • 2 cups new potatoes, halved

  • 1/4 cup freshly grated parmesan

  • 3 tablespoons of olive oil

  • 2 tablespoons of chopped fresh parsley leaves

  • 1 tablespoon of Italian seasoning

  • 1/4 teaspoon onion powder

  • Kosher salt and ground black pepper to taste

  • 4 pieces of heavy-duty aluminum foil, about 12 inches long

In a small bowl, combine the minced garlic, olive oil, onion powder, and Italian seasoning. Season to taste with kosher salt and ground black pepper. Divide the broccoli and new potatoes into 4 parts and place each part in the middle of each square foil.

Spoon the garlic mixture over the vegetables in each foil, then fold the sides to create a package. Place the sealed packets of foil on the grill rack and cook over the hot heat of the campfire for about 15-25 minutes or until the vegetables are cooked and tender.

Remove from the heat and carefully open the foil wraps, sprinkle with parmesan and sprinkle with parsley before serving.

Try these hearty plant-based campfire recipes on your next outdoor trip!

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