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10 Easy College Recipes: Pomegranate Tacos And Sweet Potato Chili

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Shrimp Tacos with Cranberry Pomegranate Salsa A Dash of Megnut
Shrimp Tacos with Cranberry Pomegranate Salsa A Dash of Megnut from www.adashofmegnut.com

Description

Being a college student can be tough, especially when it comes to finding the time and energy to cook a nutritious meal. However, with these 10 easy recipes, you can whip up delicious meals in no time. Two of our favorites are pomegranate tacos and sweet potato chili. These recipes are not only easy to make, but they are also packed with nutrients to keep you fueled throughout the day.

Prep Time

The prep time for both of these recipes is relatively short. It takes about 10-15 minutes to prepare the ingredients for the pomegranate tacos and 20-25 minutes for the sweet potato chili.

Cook Time

The cook time for the pomegranate tacos is around 15-20 minutes, while the sweet potato chili takes about 30-35 minutes to cook.

Ingredients

For the pomegranate tacos, you will need:
  • 1 cup of pomegranate seeds
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 6-8 tortillas
For the sweet potato chili, you will need:
  • 2 sweet potatoes, peeled and diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 cup of water

Equipment

For both of these recipes, you will need a cutting board, a knife, a skillet, and a large pot.

Method

For the pomegranate tacos:
  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the onion, red pepper, and green pepper to the skillet and cook for 2-3 minutes, or until the vegetables are slightly softened.
  3. Add the cumin, chili powder, and salt to the skillet and stir to combine.
  4. Add the pomegranate seeds to the skillet and cook for 1-2 minutes, or until the seeds are heated through.
  5. Warm the tortillas in the microwave or on a skillet.
  6. Place the pomegranate mixture onto the tortillas and serve.
For the sweet potato chili:
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion, red pepper, and green pepper to the pot and cook for 2-3 minutes, or until the vegetables are slightly softened.
  3. Add the sweet potatoes to the pot and cook for 5-7 minutes, or until they begin to soften.
  4. Add the cumin, chili powder, and salt to the pot and stir to combine.
  5. Add the black beans, diced tomatoes, and water to the pot and stir to combine.
  6. Bring the chili to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are fully cooked.
  7. Serve the chili hot and enjoy!

Notes

Both of these recipes are versatile and can be customized to suit your tastes. You can add more spices or vegetables to the mix to make them even more flavorful.

Nutrition Info

Pomegranate Tacos:
  • Calories: 150
  • Protein: 2g
  • Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 4g
Sweet Potato Chili:
  • Calories: 220
  • Protein: 7g
  • Fat: 4g
  • Carbohydrates: 42g
  • Fiber: 10g
  • Sugar: 9g

Recipe Tips

- If you don't have pomegranate seeds, you can substitute them with diced mango or pineapple for a fruity twist. - For a creamier chili, you can add a dollop of sour cream or Greek yogurt on top before serving. - Both of these recipes make great leftovers, so you can easily pack them for lunch the next day.

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