This week we’ve got a quick and easy yet delicious and nutritious dinner to see you through ’til morning.
As well as being vegan and gluten free, our Quinoa & Lentil Loaded Sweet Potatoes are full of ingredients which will benefit your training and generally maintain a healthy diet.
Ingredients
- 4 sweet potatoes
- ½ cup quinoa
- ½ cup (100g) dry red lentils – rinsed
- 1 red pepper – diced
- 1 white onion – diced
- 2 garlic cloves – crushed
- ½ head broccoli – cut into florets
- 2 spring onions
- 1 veg stock cube
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp curry powder
Dressing
- ¼ cup tahini
- 1 tbsp balsamic vinegar
2 tsp soy sauce
Both lentils and quinoa are low in calories but high in protein and fiber, keeping you fuller for longer and curbing your snack cravings. The insoluble fiber found in quinoa is also associated with reduced risk of diabetes.
Sweet potatoes are an excellent source the vitamins and minerals you need but sometimes hard to find, including vitamins A, C and B6, potassium and manganese, important for metabolism.
Directions
- Preheat the oven to 200°c
- Pierce the potatoes and roast until tender (about 45 minutes) and flip halfway
- Sweat the onions in a high heat, Add the spices and a splash of water to de-glaze the pan. Once brown, add the garlic for 2 minutes (stir and add water as needed)
- Add the lentils, quinoa, stock cube and 2 cups water, bring to boil then reduce to a simmer for 10 minutes
- Add the broccoli & red pepper, stir, cover and cook for 5 minutes
- Mix all dressing ingredients in a small bowl and 2 tbsp water. Stir into quinoa/lentil mixture or serve on side to drizzle on top
Here’s a few handy hints too…
Start cooking the filling 20 minutes after putting the sweet potatoes in the oven so all ingredients are ready at the same time.
Meal prep by making two time the amount of the filling, use it on a sweet or regular potato or warm up to have with green veggies like broccoli and beans.
Enjoy and leave a review! Any recipe suggestions – send them through!