Black Bean Stew, Pumpkin Dip & Quinoa Meal Prep

Serves: 4
Cooks in: 60 minutes
Difficulty: 3/10
Gluten free

My latest meal prep, which is something I eat often. 4 days worth of delicious meals. 60g protein per meal.



2 tbs Vegetable Oil
1 Red Onion, finely chopped
3 Cloves of Garlic, minced
1 Fresh Chilli, chopped fine
2 tsp Sea Salt
1 tsp Ground Coriander
2 tbs Chipotle Paste
2 tsp Ground Cumin
1/2 tsp Ground Cinnamon
2 tsp Dried Oregano
2 tsp Dried Thyme
1 can/250g Black Beans, drained & rinsed
1 can/250g Chickpeas, drained & rinsed
2 cups/480ml Water
2 tbs Tomato Puree
2 tbs Tamari or Soy Sauce
1 tbs Dark Chocolate, chopped small
Handful Chopped Coriander 

Pumpkin Seed Deep (sikilpak)

1 cup/120g Pumpkin Seeds
5 Spring Onions, trimmed
2 Tomatoes
1 Jalapeno Chilli
3 cloves Garlic, peeled
1/2 tsp Ground Cumin
Handful Fresh Coriander
1/2 tsp Sea Salt 

Serve with 

500g Steamed Quinoa (cooking instructions in below video)
250g Baked Tofu, optional
8 tbs Hemp Seeds, optional
500g Steamed Brocoli, optional


Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 

Add the dried spices and herbs then cook for 3-4 minutes. Stirring often. Next, add to the pan the chipotle paste, black beans & chickpeas followed by the water, tomato puree & soy sauce.

Place a lid on the pan & allow the beans to simmer for around 20 minutes or until the lovely liquid has thickened up. 

Meanwhile prepare the pumpkin seed dip, simply add all the ingredients to a blender & pulse until it resembles a chunky dip.

Cook your quinoa & other toppings. Then just before serving, stir the chocolate & chopped coriander through the stew.

Serve up right away or portion into your meal prep containers. The meal prep will keep for up to 5 days in the fridge. Make sure the meals are piping hot before eating. Enjoy.