Hearty Plant-Based Campfire Recipes for Healthy Eaters

Who says you can’t have nutritious food while on an outdoor trip? While “junk food” seems to be more convenient and easier to prepare, what you can do is prepare your ingredients at home ahead of time to save time at camp. It’s also important to choose recipes that have fewer ingredients and a faster cooking time.

With these recipes, you can enjoy a healthy and filling meal without the hassle! Try these plant-based campfire recipes!

Peanut and Sweet Potato Stew

What do you need:

  • 1 medium sweet potato, cut into 1/4-inch cubes

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 2 cups Tuscan kale, stemmed and chopped

  • 2 cups of 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 sauté for 1 more minute. Add 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 the kale has softened and the chickpeas have heated through.

Potato and broccoli paper with garlic and cheese

What do you need:

  • 3 garlic cloves, minced

  • 3 cups of broccoli florets

  • 2 cups baby potatoes, cut in half

  • 1/4 cup freshly grated Parmesan cheese

  • 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 pieces of heavy-duty aluminum foil, about 12 inches long

Whisk together 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.

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

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

Try these hearty plant-based campfire recipes on your next outdoor trip!

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