My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

BBQ Chickpea Salad

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This BBQ Chickpea Salad is a delicious source of protein and nutrients that is sure to get you through the day. I pair it with my Homemade BBQ Sauce and a side of sweet potatoes for a satisfying meal full of flavor. You can use your favorite store-bought BBQ sauce if you don’t want to make your own.

You can’t go wrong with chickpeas. They are great to use as a protein base that takes on any flavor, much like chicken. With a bold barbecue sauce, this salad doesn’t even need dressing!

Is Chickpea Salad Healthy?

Chickpeas are a fantastic source of protein. When combined with a variety of vegetables such as corn, tomatoes and onion, this BBQ Chickpea Salad is rich in nutrients. The addition of avocado provides a healthy fat too.

Choosing a BBQ Sauce

Barbecue sauces can be tangy, spicy, sweet or any combination thereof. Any kind will work to coat your chickpeas. I love my own Homemade BBQ Sauce because I can control the ingredients and know exactly what’s in it. My version is sweet and tangy if you want to give it a try. It’s great to have on hand for a variety of recipes. This Spaghetti Squash BBQ Sandwich is one of my favorites.

How to Make BBQ Chickpea Salad

Ingredients

  • 1 can Chickpeas (15 ounce can, drained and rinsed)
  • 1/2 cup Barbecue Sauce
  • 1 head Romaine (or lettuce of your choice, chopped)
  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 Tomato (or premade Pico de Gallo)
  • 2 Tbsps White Onion (diced)
  • 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
  • 1 can Corn (drained and rinsed)
  • 1 cup Organic Salsa (divided)
  • 2 Avocado (optional, diced)

Step 1 – Preheat

Preheat your oven to 350 degrees.

Step 2 – Prepare Chickpeas

Drain and rinse the chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.

Step 3 – Bake

Put the chickpeas in a pan and cover with barbecue sauce. Stir so they are covered evenly. Bake for 20 minutes.

Step 4 – Make Pico de Gallo

Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it’s not needed.

Step 5 – Assemble Salad

Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!

Additional Toppings

For added flavor, try topping the salad with cilantro, sliced jalapenos or lime wedges. It also taste great with sweet potatoes. I batch cook them at the beginning of the week. Then eat them as a side or mixed into the salad.

Storage

Refrigerate any leftovers in an airtight container for up to five days. To keep avocado from browning, dice just before serving.

More Plant-Based Recipes with Chickpeas

If you enjoyed this recipe, check out these other ideas using chickpeas:

Yield: 4 Servings

BBQ Chickpea Salad

BBQ Chickpea Salad

This refreshing take on salad features chickpeas flavored with your favorite barbecue sauce. The southwest flavors combine to create a fulfilling, plant-based meal perfect for lunch or dinner.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 can Chickpeas (15 ounce can, drained and rinsed)
  • 1/2 cup Barbecue Sauce
  • 1 head Romaine (or lettuce of your choice, chopped)
  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 Tomato (or premade Pico de Gallo)
  • 2 Tbsps White Onion (diced)
  • 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
  • 1 can Corn (drained and rinsed)
  • 1 cup Organic Salsa (divided)
  • 2 Avocado (optional, diced)

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain and rinse chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.
  3. Put the chickpeas in a pan and cover with barbeque sauce. Stir so they are covered evenly. Bake for 20 minutes.
  4. Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it's not needed.
  5. Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 5 days. To keep the avocado from browning, dice just before serving.
  • Additional Toppings: Add cilantro, sliced jalapenos, or lime wedges.
  • Sweet Potatoes: This salad also tastes great with sweet potatoes. Bake them while batch cooking. Then add them as a side or mix them into the salad.

Did you make this recipe?

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© Holly Yzquierdo

Cauliflower and Sweet Potato Curry

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Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

Yield: 4 Servings

Cauliflower and Sweet Potato Curry

Cauliflower and Sweet Potato Curry

Classic Thai flavors combine to turn cauliflower and sweet potato into a plant-based curry.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Instructions

  1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3-5 minutes.
  2. Add curry paste and stir to combine. Stir in broth and coconut milk. Add lentils and cook for 8-10 minutes until the lentils are just tender, stirring often.
  3. Add the cauliflower and sweet potato to the pot. Stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 15-20 minutes or until vegetables are tender, stirring often.
  4. Season with additional salt if needed. Divide between bowls. Top with cilantro, if using.

Notes

  • Leftovers: Refrigerate in an airtight container for up to 5 days
  • Serving Size: One serving is approximately 2 cups
  • More Flavor: Stir in lime juice and serve with lime wedges and cilantro. For more spice, add more curry paste or serve with hot sauce.
  • Serve it With: Serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Sheet Pan Chickpea and Sweet Potato Tacos

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Taco Tuesday, but make it plant-based and super easy clean-up with my Sheet Pan Chickpea and Sweet Potato Tacos. You’ll love all the flavors, and never miss the meat.

I have professed my love for Mexican food over and over. We eat it every week in some shape or form. Tacos are simply a vessel for it’s contents, so why not fill them with veggies?

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

  • Minimal cleanup: It cooks all on one sheet pan, so there is only one pan to clean. (Pro Tip – Line the sheet pan with parchment paper. Then throw is away, and the sheet pan is already clean!)
  • Minimal effort: There is very little hands-on time required for this recipe. Put it in the oven, set a timer and walk away to do something else.
  • Minimal time: Everything comes together and cooks in under an hour. Busy weeknights just got a lot less stressful.

Everybody Loves Sheet Pan Chickpea Tacos

Tacos are an easy dinner to make to please everyone in the family. If one kid doesn’t like onion, leave those out. Don’t do spicy? No jalapenos.

It is also easy to add extra flavor with oven roasted salsa, pico de gallo or guacamole. Custom tacos sound fancy, but couldn’t be easier.

How about making a whole Plant-Based Taco Bar by adding Lentil Taco Filling and more toppings to choose from? If you don’t have tortillas on hand, try rolling this vegetable mixture into a wrap. You could also create a bowl with rice or quinoa.

Remember the more colors of the rainbow you eat, the more nutrients you consume. What will you put on your sheet pan chickpea and sweet potato tacos?

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Step 1 – Preheat

Begin by preheating your oven to 400 degrees (F).

Step 2 – Mix

Mix diced sweet potatoes and drained chickpeas together in a big bowl.

Step 3 – Add Spices

Now sprinkle spices over the mixture and stir until everything is evenly distributed.

Step 4 – Spread

Pour the mixture onto a sheet pan. Spread it out to make an even layer.

Step 5 – Bake

Bake for 20 minutes.

Step 6 – Add Peppers & Onion

Next, carefully remove the sheet pan from the oven. Then move the mixture to one side of the pan. Add diced onion, bell pepper and slice jalapeno to the other side in an even layer.

Step 7 – Bake Again

Return the sheet pan to the oven for another 20 minutes.

Step 8 – Build Tacos

Then remove it from the oven, and build your tacos. Enjoy!

Add More Flavor

Build your tacos to your liking by adding additional flavors. The addition of salsa, pico de gallo or guacamole can make each taco taste totally different.

More Plant-Based Recipes with Chickpeas

Yield: 4 Servings

Sheet Pan Chickpea and Sweet Potato Tacos

Vegan Sheet Pan Tacos

One pan means easy clean-up for these Sheet Pan Chickpea and Sweet Potato Tacos. It's an easy weeknight meal for the whole family.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Mix diced sweet potatoes and drained chickpeas together in a big bowl.
  3. Sprinkle spices over mixture and stir until it's evenly distributed.
  4. Pour mixture onto sheet pan. Then spread it out.
  5. Bake for 20 minutes.
  6. Carefully remove pan from oven. Stir mixture to one side of the pan. Add diced onions, diced bell pepper and sliced jalapeno.
  7. Bake for 20 more minutes.
  8. Remove from oven. Build tacos and enjoy.

Notes

More Flavor: Add salsa, pico de gallo or guacamole for more flavor.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Flavor Packed Moroccan Chickpeas

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Morocco is known for bright, bold flavors, and these plant-based Moroccan Chickpeas bring just that. It’s a versatile dish that can be eaten alone or served with a variety of bases to make it a complete meal – perfect for meal planning!

Do they Eat Chickpeas in Morocco?

Yes, Moroccans eat chickpeas. The Arabic word for chickpea is hommos. It is often cooked in couscous or added to Hariri soup.

In America, chickpeas are most commonly eaten when blended to make hummus. They offer a creamy middle and mild taste that takes on any flavor added.

Meal Planning with Moroccan Chickpeas

I like to make a batch of Moroccan chickpeas on Sunday with a plan to eat them throughout the week in various ways. Here are a few ways things it can be served over to make a meal for lunch or dinner:

  • Rice
  • Quinoa
  • Roasted Potatoes
  • Sweet Potato
  • Squash
  • Tortillas
  • Crusty Bread

With a plan made in advance, go ahead and cook the potatoes and rice to have on-hand as well. Feel free to grab a fork and eat them alone as a satisfying snack or side dish too!

Flavor Options

Chickpeas will take on any flavor you add to the dish. That means there are lots of ways to switch up the taste to your liking. If spicy food is your jam, add chili flakes or more cayenne pepper.

For a sweet twist, throw in a handful of raisins. Fresh garlic and ginger can bring comfort. Experiment to find what you and your family like best.

With so many flavor combinations and a variety of bases to choose from, this dish will never get boring.

How to Make Moroccan Chickpeas

Ingredients

  • 1/2 cup Veggie Broth
  • 1 Yellow Onion (medium, diced)
  • 1 cup Chickpeas (1/2 can drained and rinsed)
  • 1 1/2 tsps Salt
  • 1 tbsp Turmeric
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 can Petite Diced Tomatoes (15 ounce can, drained)
  • 1/2 cup Parsley
  • 1/3 cup Pitted Dates (finely chopped)

Step 1 – Cook on Stovetop

Add the broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.

Step 2 – Add Tomatoes

Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.

Step 3 – Serve

Divide between bowls, or serve over rice. Enjoy!

Serving Size

One serving size is equal to approximately one cup of stew.

Serving Alternatives

There are lots of ways to serve Moroccan chickpeas. Eat them alone or serve it over rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread. Yum!

Add More Flavor

Change up the flavor to keep this recipe fresh and exciting. Add fresh garlic, ginger, chili flakes and/or raisins to your liking.

Storage

Any leftover Moroccan chickpeas can be refrigerated in an airtight container for up to four days.

More Plant-Based Meal Recipes

If you enjoyed this recipe, check out these other delicious dinner ideas:

Yield: 4 Servings

Moroccan Chickpeas

Moroccan Chickpeas

Create a nutrition packed bowl of chickpeas with flavors from Morocco. This recipe is great eaten alone or served over rice, quinoa, vegetables, tortilla, etc.

Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Veggie Broth
  • 1 Yellow Onion (medium, diced)
  • 1 cup Chickpeas (1/2 can drained and rinsed)
  • 1 1/2 tsps Salt
  • 1 tbsp Turmeric
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 can Petite Diced Tomatoes (15 ounce can, drained)
  • 1/2 cup Parsley
  • 1/3 cup Pitted Dates (finely chopped)

Instructions

  1. Add broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.
  2. Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to a medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
  3. Divide between bowls, or serve over rice, etc. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 4 days.
  • Serving Size: One serving is equal to approximately 1 cup of stew.
  • More Flavor: Add fresh garlic, ginger, chili flakes and/or raisins.
  • Serve it With: Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Baked Oatmeal Bars with Fruit

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This plant-based baked oatmeal recipe has everything you could ever want without eggs, dairy, oil, added sugar or banana. It’s the perfect breakfast!

You know I love to meal prep on Sundays, and baked oatmeal bars are on the list often. I make a batch using any kind of fruit and nuts I have on hand. Then cut it into bars for an easy grab-and-go breakfast or snack throughout the week.

Perfect Baked Oatmeal without Banana

I don’t have anything against banana, but my husband has a banana intolerance. You definitely don’t have to put banana in these baked oatmeal bars. The recipe shown uses apple, peach and blueberries. That just happens to be the fruit I had on-hand that day.

Any fruit or berry will work! Feel free to use all one fruit or mix and match. Just make sure it adds up to 2 cups.

Apple is always safe, and it’s a crowd pleaser. I would love to try a strawberry baked oatmeal too. I’m writing a mental note to make that when fresh strawberries are in season. You can also use frozen fruit. Simply let it thaw and drain any excess liquid first.

Do you have to put Eggs in Baked Oatmeal?

Eggs are typically used in baked oatmeal as a binder to hold all the other ingredients together. A binder is necessary, but it doesn’t have to be eggs. It is simple to make a vegan baked oatmeal using flaxseed eggs instead.

Egg Substitute in Baked Oatmeal

Create flax eggs for your plant-based baked oatmeal bars using ground flax seeds and water. Mix them up first, so they have time to set up. The flax is sticky enough to keep all the oats, fruit and nuts in bar form without using chicken eggs. Everything stays moist, yet easy to pick up and eat.

Do you have to Soak Oats Before Baking?

The short answer is no. To make oatmeal bars, you want the oats to retain their shape and some crunch. This helps keep the bars together and creates a more satisfying bite. Soaking oats in advance of baking would give the bars a soft and creamy texture.

How to Make Fruit and Nut Baked Oatmeal Bars

Ingredients

  • 4 Flax Eggs (4 Tbsp ground flax seeds plus 12 Tbsp water)
  • 1 cup Applesauce
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Maple Syrup (Daste Paste works too.)
  • 1 tsp Cinnamon (or Pumpkin Pie Spice)
  • 2 cups Fruit (I use 1 Apple, 1 Peach and Blueberries)
  • 1 tsp Baking Soda
  • 3 1/2 cups Rolled Oats
  • 1 cup Rice Milk
  • 1/3 cup Nuts (optional. Choose your favorite – pecans, walnuts, almonds.)
  • 2 Tbsp Pumpkin Seeds (optional. Hemp seeds also work.)

Step 1 – Preheat

Begin by preheating your oven to 350 degrees.

Step 2 – Make Flax Eggs

Mix the grounds flax seeds and water to make flax eggs. Then move them aside, so they have time to set up.

Step 3 – Mix

In a large mixing bowl, add the applesauce, vanilla, salt, maple syrup and cinnamon.

Step 4 – Add Fruit

Next, prepare your fruit. Core, peel and dice the apple and peach. Berries can be left whole. The total fruit should equal 2 cups.

Step 5 – Combine

Now pour the flax eggs, that have hopefully set up, and baking soda. Give it all a good stir.

Step 6 – Add Oats

Add the oats and stir again.

Step 7 – Plant-Based Milk

Then add your rice milk or any plant-based milk you prefer. Stir the mixture once more, and let it rest while preparing the pan.

Step 8 – Prepare Pan

Grab a 9×13 pan. Non-stick pans can be used as-is. If food tends to stick to your pan, line it with parchment paper or spray with a small amount of cooking spray. Rub the spray around with a paper towel to remove excess while retaining the nonstick property.

Step 9 – Add Nuts and Seeds (Optional)

If using nuts and seeds, you can either stir them into the mixture at this point or sprinkle them on top after it is poured into the pan.

Step 10 – Bake

Pour the oatmeal mixture into the pan and bake for 45 minutes. It should be slightly brown. Allow to cool slightly before eating.

Storage

Oatmeal bars can be stored in the refrigerator in an air tight container. I like to cut them into a size for an easy grab-and-go snack or breakfast.

Fruit Options

Apples are perfect for this recipe. You can use them for the whole 2 cups if desired. I prefer to add more variety by combining apples with other fruit I have on hand. Blueberries are a favorite.

Frozen Fruit

You can use frozen fruit in oatmeal bars. Let it thaw and drain any excess liquid before using.

More Plant-Based Oatmeal Recipes

If you enjoyed this recipe, check out these other great ways to eat oatmeal:

Yield: 12

Baked Oatmeal with Fruit

Baked Oatmeal with Fruit

Mix and match fruit in this baked oatmeal. Then cut it into bars for a delicious and nutritious breakfast or snack.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 Flax Eggs (4 Tbsp ground flax seeds plus 12 Tbsp water)
  • 1 cup Applesauce
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Maple Syrup (Daste Paste works too.)
  • 1 tsp Cinnamon (or Pumpkin Pie Spice)
  • 2 cups Fruit (I use 1 Apple, 1 Peach and Blueberries)
  • 1 tsp Baking Soda
  • 3 1/2 cups Rolled Oats
  • 1 cup Rice Milk
  • 1/3 cup Nuts (optional. Choose your favorite - pecans, walnuts, almonds.)
  • 2 Tbsp Pumpkin Seeds (optional. Hemp seeds also work.)

Instructions

      1. Preheat oven to 350 degrees.
      2. Mix up your flax eggs and set them aside to give them time to set.
      3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
      4. Core, peel and dice your fruit. If using a combination of fruit, the total fruit should equal 2 cups. Blueberries can be left whole.
      5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir.
      6. Add your oats and stir again.
      7. Add your rice milk or whatever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
      8. Use a 9x13 pan.
      9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray to rub it around. If your pan is nonstick, you don't have to do anything special.
      10. If using optional nuts and seeds, you can stir them in or sprinkle them on top after you pour it into the pan.
      11. Pour the oatmeal into your pan and smooth it out. Bake for 45 minutes. It should be slightly brown. You can cook an extra 5-10 minutes if needed. Allow to cool slightly before eating.

Notes

  • Storage: Store in a refrigerator in an air tight container.
  • Nuts & Seeds: Nuts and seeds are optional. You can substitute any type of nuts and seeds you like.
  • Choosing Fruit: Apple is perfect in this. You can use it for the whole 2 cups if desired. We like to add more variety by combining apples with other fruit we already have. Blueberries are perfect too.
  • Frozen Fruit: Frozen fruit can be used. I recommend letting it thaw and allow the extra liquid to drain a bit before using.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Instant Pot Rice and Beans with Green Chilies

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It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!

Instant Pot Green Chili Rice

Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?

This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.

Instant Pot Green Chili Rice

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Can You Cook Rice and Beans Together in an Instant Pot?

The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!

If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.

In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!

I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.

Instant Pot Green Chili Rice

What are Green Chilies?

They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.

Are Green Chilies Hot?

It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.

Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.

Substitute for Green Chilies

If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.

  • Anaheim Pepper
  • Jalapeno
  • Serrano

If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.

To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.

Instant Pot Green Chili Rice

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with Veggie Broth Mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 oz can, drained and rinsed)
  • 1 Lime

Step 1 – Sauté

Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.

Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.

Sauté for 3 minutes or until the onions and garlic are translucent.

Step 2 – Pressure Cook

Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.

Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.

Step 3 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.

Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.

Stir well to mix everything together, then serve and enjoy.

No Pinto Beans?

Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!

Make it Spicy

Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.

I like adding a green chili tomatillo salsa just before eating.

Storage

Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!

More Instant Pot Recipes

If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:

Yield: 4 Servings

Instant Pot Rice and Beans with Green Chilies

Instant Pot Green Chili Rice

Kick up your standard rice and beans with this quick and easy Instant Pot version.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 ounce can, drained and rinsed)
  • 1 Lime

Instructions

  1. Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
  2. Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
  3. Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.

Notes

  • Storage: Store leftovers in an airtight container for about a week.
  • No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
  • Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
  • Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.

Recommended Products

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© Holly Yzquierdo
Category: Instant Pot
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart
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