25+ Delicious High Iron Lunch Recipes for Energized Day

Iron is an essential nutrient that plays a crucial role in maintaining a healthy body, as it helps produce red blood cells, support immune function, and prevent fatigue. \

One of the best ways to ensure you’re getting enough iron in your diet is by including iron-rich foods in your meals.

If you’re looking for inspiration to make sure you get enough iron throughout the day, this list of 25+ high iron lunch recipes will not only help you boost your iron intake but also keep your taste buds satisfied.

Whether you’re a meat lover, vegetarian, or vegan, there’s something for everyone in this roundup.

Let’s dive into some delicious, easy-to-make lunch ideas that will keep you energized and nourished.

25+ Delicious High Iron Lunch Recipes for Energized Day

Incorporating iron-rich foods into your lunch routine is an excellent way to stay energized and support your overall health.

These 25+ high iron lunch recipes offer a variety of options, from hearty salads to savory bowls and sandwiches.

Whether you’re looking for plant-based meals or ones featuring lean meats, these recipes ensure you’re meeting your nutritional needs while enjoying tasty, satisfying meals.

So, the next time you plan your lunch, make sure to include a dish packed with iron, and you’ll feel the benefits in your energy and wellbeing.

Spinach and Lentil Salad

This nutritious and vibrant spinach and lentil salad combines the iron-rich goodness of spinach and lentils with the added flavor of roasted vegetables and a tangy lemon dressing. Packed with plant-based protein, fiber, and essential vitamins, this salad makes for a satisfying, nutrient-dense lunch option to boost your iron intake.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1 medium carrot, peeled and sliced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Optional: crumbled feta cheese or toasted seeds for topping

Directions:

1. Preheat your oven to 400°F (200°C). Toss the carrot, bell pepper, and onion with olive oil and a pinch of salt and pepper. Roast in the oven for 20 minutes, stirring once halfway through, until tender and slightly caramelized.
2. In a large bowl, combine the cooked lentils and chopped spinach.
3. Once the vegetables are roasted, add them to the bowl with the lentils and spinach.
4. In a small bowl, whisk together the balsamic vinegar, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled feta or seeds for extra texture and flavor if desired.

This hearty salad is an excellent way to increase your iron intake while enjoying a delicious and satisfying lunch. The combination of lentils and spinach provides a rich source of non-heme iron, while the roasted vegetables add a depth of flavor that makes each bite a treat. Pair it with a citrus-rich drink like orange juice to enhance iron absorption and make it even more nourishing.

ofu Stir-Fry with Broccoli and Bell Peppers

Packed with iron and plant-based protein, this tofu stir-fry is not only quick and easy to prepare but also bursting with flavor. The tofu absorbs the savory sauce, and the broccoli and bell peppers provide a crunchy, nutritious bite. This dish is perfect for a wholesome, iron-rich lunch that leaves you feeling satisfied.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)

Directions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5–7 minutes until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
2. In the same skillet, add the garlic and ginger and sauté for about 1 minute until fragrant.
3. Add the broccoli and bell peppers to the pan and stir-fry for 5–6 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, and a pinch of salt and pepper.
5. Return the tofu to the skillet, pour the sauce over the mixture, and toss to combine. Cook for an additional 2–3 minutes until everything is heated through and coated in the sauce.
6. Garnish with sesame seeds if desired and serve hot.

This tofu stir-fry is a fantastic choice for a quick, flavorful lunch that’s also packed with iron. Tofu is an excellent plant-based source of iron, while broccoli and bell peppers provide a balance of essential nutrients. With its savory soy-based sauce, this dish is sure to satisfy your taste buds while boosting your iron levels.

Beef and Kale Wraps

For a more substantial iron-rich lunch, this beef and kale wrap combines lean beef, a powerhouse of heme iron, with the nutrient-dense goodness of kale. The wraps are filled with a flavorful, slightly spicy dressing that complements the ingredients perfectly, making this a perfect choice for a satisfying, energizing meal.

Ingredients:

• 8 oz lean ground beef
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon hot sauce (optional)
• 4 whole wheat wraps or tortillas
• ½ cup shredded cheese (optional)
• Salt and pepper, to taste

Directions:

1. Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned and cooked through, about 5-7 minutes. Season with garlic powder, paprika, salt, and pepper.
2. In a separate pan, sauté the kale over medium heat until wilted, about 3-4 minutes. You can add a splash of water or a little more olive oil if necessary.
3. Warm the wraps in the oven or microwave for a few seconds to make them pliable.
4. Assemble the wraps by layering a few spoonfuls of the cooked beef, wilted kale, and optional shredded cheese on each wrap. Drizzle with a bit of hot sauce if you like some heat.
5. Fold the wraps tightly and serve immediately.

Recipe Conclusion:

These beef and kale wraps are a convenient and delicious way to enjoy a lunch packed with iron. The lean beef provides a high source of heme iron, which is easily absorbed by the body, while the kale adds a rich array of vitamins and minerals. This meal is perfect for those who want a balanced, filling lunch that will leave them energized throughout the day.

Quinoa and Chickpea Bowl

This hearty quinoa and chickpea bowl is packed with plant-based protein and iron-rich ingredients. The combination of quinoa, chickpeas, and colorful veggies makes it a nourishing meal full of fiber, vitamins, and minerals. The flavorful lemon-tahini dressing adds a creamy, tangy finish that brings the whole dish together.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 small cucumber, diced
• 1 medium tomato, diced
• ½ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley for garnish

Directions:

1. Cook the quinoa according to package instructions and set aside.
2. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomato, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, salt, and pepper to make the dressing.
4. Pour the dressing over the quinoa and chickpea mixture and toss until everything is well coated.
5. Garnish with fresh parsley and serve.

This quinoa and chickpea bowl is a wonderful way to incorporate more iron into your diet with the help of quinoa and chickpeas. The combination of ingredients provides both a rich source of non-heme iron and an abundance of fiber. The creamy tahini dressing adds a delicious finishing touch that enhances the flavor and provides healthy fats, making it an ideal, well-rounded lunch.

Iron-Rich Beef and Sweet Potato Chili

This beef and sweet potato chili is a comforting, filling, and iron-packed meal. The lean ground beef provides a solid dose of heme iron, while the sweet potatoes offer a subtle sweetness and a nutrient boost. Perfect for colder months, this chili is both hearty and healthy, making it a great lunch option to fuel your day.

Ingredients:

• 1 lb lean ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups beef broth or water
• Fresh cilantro for garnish (optional)

Directions:

1. In a large pot, heat a little olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through.
2. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes.
4. Add the diced tomatoes, black beans, and beef broth or water. Bring the chili to a boil, then reduce the heat and simmer for 20–25 minutes, until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro if desired.

This beef and sweet potato chili is a rich and savory lunch packed with iron. The lean beef provides a heme iron boost, while the sweet potatoes offer antioxidants and a sweet contrast to the spice. This chili is easy to make in advance, and it can be stored in the fridge for several days, making it a convenient and nutritious meal to enjoy throughout the week.

Sardine and Avocado Salad

Sardines are an excellent source of heme iron, and when combined with the healthy fats of avocado and the freshness of greens, they create a perfect lunch that’s both delicious and iron-rich. This salad is quick to make, packed with nutrients, and provides a good balance of protein, healthy fats, and fiber.

Ingredients:

• 1 can (4 oz) sardines in olive oil, drained
• 1 ripe avocado, diced
• 2 cups mixed greens (e.g., spinach, arugula, or kale)
• 1 small cucumber, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 teaspoon capers (optional)

Directions:

1. In a large bowl, add the mixed greens, cucumber, and avocado.
2. Break the sardines into chunks and add them to the bowl.
3. Drizzle with olive oil and lemon juice. Season with salt and pepper.
4. Toss the ingredients gently to combine, being careful not to mash the avocado.
5. Garnish with capers for a bit of extra flavor if desired, and serve immediately.

This sardine and avocado salad is a quick and easy lunch that’s rich in heme iron, healthy fats, and essential nutrients. The sardines provide a high-quality source of iron, while the creamy avocado offers heart-healthy fats and a rich texture. It’s a refreshing, light meal that’s also incredibly filling and perfect for boosting your iron intake with minimal preparation.

Iron-Packed Beef and Spinach Meatballs

These iron-packed beef and spinach meatballs are a delicious and easy way to enjoy more iron in your meals. The combination of lean ground beef, iron-rich spinach, and savory spices creates tender meatballs that are perfect for a protein-packed lunch. Pair them with a simple side salad or whole-grain bread for a balanced meal.

Ingredients:

• 1 lb lean ground beef
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• ½ cup breadcrumbs (whole wheat if preferred)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, chopped spinach, onion, garlic, egg, breadcrumbs, oregano, cumin, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20–25 minutes, until golden brown and cooked through.
5. Garnish with fresh parsley and serve with a side of your choice, such as a salad or whole-grain rice.

These beef and spinach meatballs are a flavorful and iron-rich option for lunch. The combination of lean beef and spinach provides a great source of heme iron, while the added herbs and spices give them a savory kick. Perfect for a quick, satisfying meal, these meatballs are versatile enough to be enjoyed on their own or paired with various sides to make a complete, balanced lunch.

Iron-Rich Black Bean and Sweet Potato Tacos

These black bean and sweet potato tacos are a vibrant and iron-rich meal that’s perfect for a tasty and filling lunch. The black beans provide a solid source of iron, while the sweet potatoes add a subtle sweetness and nutritional boost. Topped with fresh avocado and a zesty lime dressing, these tacos are as delicious as they are nutritious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 6 small corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro for garnish
• 1 tablespoon lime juice

Directions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat until warmed through.
3. Warm the corn tortillas in a dry skillet or on a griddle for about 30 seconds on each side.
4. To assemble the tacos, place a few spoonfuls of the roasted sweet potatoes and black beans on each tortilla.
5. Top with sliced avocado, a drizzle of lime juice, and fresh cilantro.
6. Serve immediately and enjoy!

These black bean and sweet potato tacos are a delicious and easy-to-make lunch that’s rich in non-heme iron, fiber, and essential nutrients. The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, while the avocado and cilantro add a refreshing touch. This meal is filling, nutrient-dense, and perfect for anyone looking to boost their iron intake in a flavorful way.

Iron-Rich Chia Pudding with Almond Butter and Berries

Chia pudding is a simple yet nutrient-dense breakfast or lunch option that can be easily packed with iron. This version combines chia seeds with almond butter and fresh berries for a rich, iron-boosting meal. The combination of chia seeds, almond butter, and berries provides healthy fats, antioxidants, and plenty of plant-based iron.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any preferred plant-based milk)
• 1 tablespoon almond butter
• 1 teaspoon maple syrup or honey (optional)
• ½ cup mixed fresh berries (blueberries, strawberries, raspberries)
• 1 tablespoon hemp seeds (optional for extra iron)

Directions:

1. In a jar or container, combine the chia seeds, almond milk, almond butter, and maple syrup or honey (if using). Stir well to combine.
2. Seal the jar and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like texture.
3. When ready to serve, top the chia pudding with fresh berries and a sprinkle of hemp seeds for an extra boost of iron and texture.
4. Enjoy as a refreshing, nutrient-packed lunch or snack!

This chia pudding with almond butter and berries is a delicious, iron-rich option that’s both filling and satisfying. Chia seeds are an excellent plant-based source of iron, and when combined with almond butter and fresh berries, they create a well-rounded meal full of healthy fats, fiber, and antioxidants. Perfect for a quick lunch, snack, or even a light breakfast, this pudding is as versatile as it is nutritious.

Iron-Rich Shrimp and Kale Stir-Fry

This shrimp and kale stir-fry is a vibrant and nutrient-packed lunch that’s rich in iron, protein, and essential vitamins. The combination of shrimp, which is high in iron and protein, with nutrient-dense kale, creates a light yet satisfying meal. Tossed in a savory stir-fry sauce, it’s the perfect quick and healthy lunch option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame seeds (optional)
• Salt and pepper, to taste

Directions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.
2. In the same pan, add the sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
3. Add the chopped kale to the skillet and cook for 3-4 minutes until wilted but still vibrant green.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and honey or maple syrup. Pour this sauce over the kale and toss to combine.
5. Return the shrimp to the pan and toss everything together to coat in the sauce. Cook for another 2 minutes until everything is heated through.
6. Garnish with sesame seeds and serve immediately.

This shrimp and kale stir-fry is an excellent choice for boosting your iron intake with the perfect blend of flavors and textures. Shrimp provides a good source of heme iron, which is easily absorbed by the body, while kale adds essential vitamins and minerals. With the savory stir-fry sauce, this dish is quick, tasty, and full of nutrients, making it an ideal lunch for a busy day.

Iron-Rich Turkey and Spinach Wraps

These turkey and spinach wraps are a simple and satisfying lunch that’s high in iron. The lean turkey breast provides a great source of heme iron, while spinach offers additional iron and essential nutrients. Combined in a whole wheat wrap with creamy avocado and tangy mustard, these wraps are both delicious and nourishing.

Ingredients:

• 8 oz lean turkey breast, sliced
• 2 cups spinach, fresh
• 1 ripe avocado, sliced
• 1 tablespoon mustard (Dijon or yellow)
• 2 whole wheat wraps
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional)

Directions:

1. Lay the whole wheat wraps flat on a clean surface.
2. Spread the mustard evenly across each wrap.
3. Layer the spinach, turkey breast slices, and avocado slices on top of the mustard.
4. Sprinkle with salt and pepper to taste.
5. Roll the wraps tightly and slice them in half. If desired, drizzle with a bit of olive oil for added flavor.
6. Serve immediately, or wrap in foil for an easy, on-the-go lunch.

These turkey and spinach wraps are a great iron-boosting option for a quick and healthy lunch. The lean turkey provides a rich source of heme iron, while spinach adds even more iron along with other essential nutrients. The combination of creamy avocado and tangy mustard makes each bite flavorful, while the whole wheat wrap ensures you get a healthy dose of fiber, making this a complete, iron-rich meal.

Iron-Rich Spaghetti with Lentil Bolognese

This vegetarian spaghetti with lentil Bolognese is a hearty, iron-rich alternative to traditional meat-based Bolognese. Lentils, packed with plant-based iron, serve as the main protein source, while tomatoes and herbs create a rich, flavorful sauce. This dish is filling, nutritious, and perfect for anyone looking to boost their iron intake with a delicious plant-based meal.

Ingredients:

• 1 cup dried lentils (or 2 cups cooked lentils)
• 1 package whole wheat spaghetti
• 1 can (14 oz) crushed tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)
• Grated Parmesan cheese (optional)

Directions:

1. If using dried lentils, cook them according to package instructions. If using canned lentils, drain and rinse them.
2. Cook the spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
4. Add the cooked lentils, crushed tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and let it simmer for 10–15 minutes to allow the flavors to meld together.
5. Once the sauce has thickened, toss the cooked spaghetti with the lentil Bolognese sauce.
6. Serve hot, garnished with fresh parsley and grated Parmesan if desired.

This spaghetti with lentil Bolognese is a fantastic iron-rich meal that’s both satisfying and flavorful. Lentils are an excellent source of plant-based iron, and the addition of whole wheat spaghetti adds fiber to the dish. The savory tomato sauce, combined with the herbs and spices, makes for a rich, comforting meal. This vegetarian Bolognese is perfect for anyone looking to enjoy a delicious, iron-packed lunch without sacrificing taste.

Iron-Rich Chickpea and Avocado Salad

This simple yet nutritious chickpea and avocado salad is a refreshing lunch option that’s packed with iron. Chickpeas are a great source of plant-based iron, and when paired with creamy avocado, it creates a delightful and filling meal. With a lemony dressing to tie everything together, this salad is perfect for a light, iron-rich lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley for garnish

Directions:

1. In a large bowl, combine the chickpeas, diced avocado, and cucumber.
2. Drizzle with olive oil and lemon juice, and sprinkle with cumin, salt, and pepper.
3. Toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes for enhanced flavors.

This chickpea and avocado salad is a quick, easy, and delicious way to increase your iron intake. The chickpeas offer a rich source of non-heme iron, while the creamy avocado provides healthy fats that complement the texture of the salad. The fresh lemon dressing adds a bright, tangy flavor, making this salad not only nutritious but also refreshing and satisfying.

Iron-Rich Spinach and Mushroom Quiche

This spinach and mushroom quiche is a hearty, iron-rich meal that combines the nutritional benefits of spinach, eggs, and mushrooms in a deliciously baked dish. Perfect for a brunch or a light lunch, this quiche provides a good balance of protein, healthy fats, and iron, all in one easy-to-make dish.

Ingredients:

• 1 pre-baked pie crust (or make your own with whole wheat flour)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 4 large eggs
• 1 cup milk (or dairy-free alternative)
• ½ cup grated cheese (cheddar or your choice)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until tender, about 5-7 minutes.
3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until the spinach wilts.
4. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
5. Spread the spinach and mushroom mixture evenly in the pie crust. Pour the egg mixture over the vegetables, and sprinkle with grated cheese.
6. Bake in the preheated oven for 30-35 minutes, until the quiche is set and lightly golden on top.
7. Let it cool slightly before slicing and serving.

This spinach and mushroom quiche is a satisfying and iron-rich lunch option that’s packed with nutrients. Spinach provides a great source of non-heme iron, and the mushrooms add an earthy flavor and additional vitamins. The eggs and cheese offer protein and healthy fats, making this quiche both filling and nourishing. It’s an ideal choice for a light but hearty lunch that can be made ahead of time for convenience.

Iron-Rich Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty, plant-based meal that’s rich in iron. Sweet potatoes provide a natural sweetness, while black beans are a great source of non-heme iron. This chili is full of bold flavors from spices like cumin and chili powder, making it a comforting and iron-boosting lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish (optional)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the diced sweet potatoes, black beans, chili powder, cumin, salt, and pepper. Stir to combine.
3. Pour in the diced tomatoes and vegetable broth, and bring the mixture to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot.

This sweet potato and black bean chili is a hearty and nourishing lunch option packed with iron and other vital nutrients. The combination of sweet potatoes and black beans offers a great plant-based source of iron, while the warming spices add depth of flavor. This chili is perfect for a filling meal that can be enjoyed on its own or served with a side of whole-grain bread for extra fiber. It’s a comforting and iron-boosting dish that’s both satisfying and healthy.

Note: More recipes are coming soon!