Hearty Plant-Based Campfire Recipes For Healthy Eaters

Who says you can’t have nutritious food while you’re on an outdoor trip? While the “junk food” seems to be more convenient and easier to prepare, what you can do is prep your ingredients at home beforehand to save time at the campsite. It’s also important to choose recipes that have less ingredients and a quicker cook time.

With these recipes, you’ll be able to enjoy a healthy, filling meal without hassle! Try these plant-based campfire recipes!

Peanut and Sweet Potato Stew

What you need:

  • 1 medium sweet potato, chopped into 1/4-inch cubes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups Tuscan kale, destemmed and chopped
  • 2 cups broth
  • 1 3/4 cups diced tomatoes
  • 1 3/4 cups chickpeas
  • 1/4 cup peanut butter
  • 1 tablespoon cooking oil
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon salt

In a dutch oven over medium heat, heat the oil then cook the onion until tender, about 5 minutes. Add the garlic and saute for 1 minute more. Stir in the sweet potato, broth, diced tomatoes (juices included) and peanut butter. Season with chili powder and salt.

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

Cheesy Garlic Broccoli and Potato Foil

What you need:

  • 3 cloves garlic, minced
  • 3 cups broccoli florets
  • 2 cups baby potatoes, halved
  • 1/4 cup freshly grated parmesan
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder
  • Kosher salt and ground black pepper to taste
  • 4 pcs heavy duty aluminum foil, about 12 inches long

Whisk together the minced garlic, olive oil, onion powder and Italian seasoning in a small bowl. Season with Kosher salt and ground black pepper to taste. Divide the broccoli and baby potatoes into 4 portions and place each portion in the center of each square foil.

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

Remove from heat and open foil packets carefully, sprinkle with parmesan and top with parsley before serving.

Try these hearty plant-based campfire recipes on your next trip to the great outdoors!

Alicia D. Walker

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