MediumDinnerLunchSalad
Basil Lime Chicken & Peach Kale Salad
15 min prep·20 min cook
3 servings
View Recipe
Easy
This high-protein chilli is one of my favourite dishes to meal prep because it takes minimal time and effort, packs so much flavour and packs over 30g of protein per serve. You can refrigerate or freeze it depending on when you want it and it’s best served with rice and avocado.
Bring a pot of water to a boil and add the rice. Cook for 12 to 15 minutes or until tender. Drain and keep warm.
Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 3 to 4 minutes. Add the garlic, cumin, cacao powder, coriander, chilli, oregano, salt and pepper and sauté for a further minute or until fragrant.
Add the nutritional yeast, tomato paste, rice malt syrup, canned tomatoes, black beans and TVP. Cook over medium for 10 to 15 minutes, or until the mixture has thickened and remove from heat.
Transfer the chilli sin carne and brown rice into serving bowls and top with sliced avocado, sliced jalapeño and coriander.
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