Quinoa & Red Lentil Stuffed Sweet Potatoes

 

Prep Time: 10 min Cook Time: 45 min Servings: 4 stuffed potatoes Source: pickuplimes.com

 

Ingredients

4 medium sweet potatoes

1 tsp (5 mL) olive oil

1 medium onion, chopped

2 cloves garlic, crushed

1 tsp (2 g) curry powder

½ tsp ground cumin

½ tsp ground coriander

½ cup (96 g) dry red lentils, rinsed

½ cup (85 g) uncooked quinoa, rinsed

2 cups (480 mL) water

½ vegetable bouillon cube

1 tsp (5 mL) sambal oelek (optional)

½ medium broccoli, cut into bite-sized florets

1 red bell pepper, chopped

Dressing

¼ cup (60 mL) tahini

2 Tbsp (30 mL) water

1 Tbsp (15 mL) balsamic vinegar

2 tsp (10 mL) sodium-reduced soy sauce

Directions

Preheat the oven to 400°F (210°C). Pierce the sweet potatoes with a fork in several locations and place on a lined baking tray. Roast until tender, about 45 minutes.

Add the oil to a large pot on high heat. When hot, add the onions, cooking for 5 minutes. Add splashes of water as needed to de-glaze the pan.

Add the garlic and cook for another 2 minutes, stirring often.

Then add the curry powder, cumin, and coriander. Stir for 30 – 60 seconds to toast the spices.

Then add the lentils, quinoa, water, bouillon cube, and sambal. Bring to a boil, reduce to a simmer, and cook partially covered for 10 minutes.

Then add the broccoli and bell pepper. Stir, cover fully with the lid, and cook for 5 minutes.

Meanwhile, mix all of the dressing ingredients in a small bowl.

When the cooked sweet potatoes are cool enough to handle, slice them lengthwise and gently squeeze open. Use a fork to mash the inside to make room for the fillings on top.

Scoop the lentil and quinoa mixture into the “pockets” of the sweet potato. Drizzle the sauce generously over top, and enjoy!

Storage

Store in an airtight container in the fridge for up to 3 days.

Quinoa & Red Lentil Stuffed Sweet Potatoes

 

Prep Time: 10 min Cook Time: 45 min Servings: 4 stuffed potatoes Source: pickuplimes.com

 

Ingredients

4 medium sweet potatoes

1 tsp (5 mL) olive oil

1 medium onion, chopped

2 cloves garlic, crushed

1 tsp (2 g) curry powder

½ tsp ground cumin

½ tsp ground coriander

½ cup (96 g) dry red lentils, rinsed

½ cup (85 g) uncooked quinoa, rinsed

2 cups (480 mL) water

½ vegetable bouillon cube

1 tsp (5 mL) sambal oelek (optional)

½ medium broccoli, cut into bite-sized florets

1 red bell pepper, chopped

Dressing

¼ cup (60 mL) tahini

2 Tbsp (30 mL) water

1 Tbsp (15 mL) balsamic vinegar

2 tsp (10 mL) sodium-reduced soy sauce

Directions

Preheat the oven to 400°F (210°C). Pierce the sweet potatoes with a fork in several locations and place on a lined baking tray. Roast until tender, about 45 minutes.

Add the oil to a large pot on high heat. When hot, add the onions, cooking for 5 minutes. Add splashes of water as needed to de-glaze the pan.

Add the garlic and cook for another 2 minutes, stirring often.

Then add the curry powder, cumin, and coriander. Stir for 30 – 60 seconds to toast the spices.

Then add the lentils, quinoa, water, bouillon cube, and sambal. Bring to a boil, reduce to a simmer, and cook partially covered for 10 minutes.

Then add the broccoli and bell pepper. Stir, cover fully with the lid, and cook for 5 minutes.

Meanwhile, mix all of the dressing ingredients in a small bowl.

When the cooked sweet potatoes are cool enough to handle, slice them lengthwise and gently squeeze open. Use a fork to mash the inside to make room for the fillings on top.

Scoop the lentil and quinoa mixture into the “pockets” of the sweet potato. Drizzle the sauce generously over top, and enjoy!

Storage

Store in an airtight container in the fridge for up to 3 days.

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