Who says you can’t eat nutritious food while on a trip outdoors? While “junk food” seems to be more convenient and easier to prepare, what you can do is prepare your ingredients at home beforehand to save time at camp. It is also important to choose recipes that have fewer ingredients and a faster cook time.
With these recipes, you can enjoy a healthy and filling meal without any hassle! Try these plant-based campfire recipes!
Peanut and sweet potato stew
What do you need:
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1 medium sweet potato, diced into 1/4-inch cubes
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1 small onion, diced
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2 garlic cloves, minced
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2 cups Tuscan kale, de-stemmed and chopped
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2 cups of broth
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1 3/4 cups diced tomatoes
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1 3/4 cups chickpeas
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1/4 cup peanut butter
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1 tablespoon cooking oil
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2 teaspoons New Mexico chili powder
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1 teaspoon salt
In a Dutch oven over medium heat, heat the oil and then cook the onion until tender, about 5 minutes. Add the garlic and sauté for 1 more minute. Add the sweet potato, broth, diced tomatoes (juices included), 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 done, add the chickpeas and kale. Heat until kale is tender and chickpeas are heated through.
Broccoli with garlic and cheese and potato paper
What do you need:
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3 garlic cloves, minced
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3 cups broccoli florets
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2 cups small potatoes, cut in half
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1/4 cup freshly grated Parmesan
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3 tablespoons olive oil
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2 tablespoons chopped fresh parsley leaves
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1 tablespoon Italian seasoning
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1/4 of teaspoon of onion powder
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Kosher salt and ground black pepper to taste
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4 pieces of sturdy 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 servings and place each serving in the center of each square foil.
Spoon the garlic mixture over the veggies in each foil, then fold the sides to create a package. Place the sealed foil packets on a grill rack and cook over hot coals, about 15-25 minutes or until the 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 outdoor trip!