Live Life Better: Easy last-minute meals from Chopped champ Eric LeVine

Sometimes the struggle is real - the day gets the best of you, and you don’t feel like cooking dinner.

News 12 Staff

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Jan 9, 2024, 3:50 PM

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Updated 352 days ago

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Sometimes the struggle is real - the day gets the best of you, and you don’t feel like cooking dinner.

Chopped champ chef Eric LeVine has recipes for some easy last-minute meals below:

Teriyaki Edamame Sauté

1 tablespoon olive oil
8oz bag tricolor coleslaw mix
2 cups shelled edamame, thawed if frozen
¼ cup reduced-sodium teriyaki sauce

Directions

Heat oil in a large nonstick skillet over medium heat. Add coleslaw mix and cook, stirring, until the cabbage begins to soften, about 2 minutes. Stir in edamame and teriyaki sauce. Cook, stirring, until the edamame are heated through and the sauce thickens, about 1 minute more.

Black Bean-Quinoa Bowl

Ingredients

¾ cup canned black beans, rinsed
⅔ cup cooked quinoa
¼ cup hummus
1 tablespoon lime juice
¼ medium avocado, diced
3 tablespoons pico de gallo
2 tablespoons chopped fresh cilantro

Directions

Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.

Stuffed Sweet Potato with Hummus Dressing

Ingredients

1 large sweet potato, scrubbed
¾ cup chopped kale
1 cup canned black beans, rinsed
¼ cup hummus
2 tablespoons water

Directions

Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.

Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.

Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.

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