One-Pot Southwest Skillet with Quorn Tenders 3.3 out of 5, 1 based on 60 ratings


One-Pot Southwest Skillet with Quorn Tenders


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Rustle up a little taste of the Southwest with this hunger-busting one-pot skillet. Sweet potatoes, rice, salsa, and kidney beans cooked gently with Quorn Tenders and cayenne pepper joining the party, this will become a family favorite meal in no time. Add a little fresh cilantro and cheese to melt on top, and you’ll be more than ready to settle into your ranch for the night.

435 Cals Per serving
Serves 4
50 mins


  • 1 bag Quorn Tenders
  • 1 cup uncooked long grain rice, rinsed on cold water
  • ¾ cup salsa
  • 1 medium sweet potato, peeled & diced
  • 1 can kidney beans, rinsed & drained
  • 1 ½ cups vegetable stock
  • Pinch cayenne pepper
  • Salt & freshly ground black pepper
  • 1 tbsp fresh cilantro, chopped
  • ½ cup cheddar cheese, grated
  • 2 green onions, sliced

Made with Meatless Pieces

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