Ingredients
Scale
- 1 medium sweet potato, peeled and chopped
- 1 large broccoli crown, cut into florets
- ½ white onion, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 2 (14.5-ounce) cans coconut milk
- ¼ cup quinoa, rinsed
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 1 teaspoon ground turmeric
- 2 teaspoons tamari sauce
- 1 teaspoon miso paste or additional tamari
- ½–1 teaspoon chili flakes
Instructions
- Peel and chop the sweet potato into bite-sized cubes.
- Dice the onion, mince the garlic, and grate the ginger and turmeric.
- Add the sweet potato, onion, chickpeas, diced tomatoes, coconut milk, quinoa, garlic, ginger, turmeric, tamari, miso, and chili flakes to the slow cooker.
- Stir until everything is well combined.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- Add the broccoli during the final 20–30 minutes of cooking.
- Stir well and cook until the broccoli is tender.
- Taste and adjust seasoning if needed.
- Serve hot with rice, naan, or your favorite toppings.
Notes
- Rinse the quinoa before cooking for the best flavor and texture.
- Add the broccoli near the end of cooking to keep it bright and tender.
- Leftovers taste even better the next day as the flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Vegan / Fusion
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