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Before you jump to Quinoa & Red Lentil Stuffed Sweet Potatoes recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
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Yogurt is a snack a lot of people neglect. Eating fat free yogurt in place of a nutritious larger lunch is not a good idea. As a snack, however, yogurt is one of the greatest things you can reach for. It is a protein-rich supply of healthy vitamins and minerals. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to produce it. Try including some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.
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We hope you got insight from reading it, now let’s go back to quinoa & red lentil stuffed sweet potatoes recipe. To cook quinoa & red lentil stuffed sweet potatoes you only need 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Get Spread
- Use medium sweet potatoes
- You need olive oil
- Prepare scallions, minced (optional)
- Take medium yellow onion, chopped
- Use garlic, crushed
- Take dry red lentils, rinsed
- Get quinoa
- You need vegetable bouillon cube
- Get sambal chili paste* (optional)
- Prepare ground cumin
- Get ground coriander
- Provide curry powder
- Use large head of broccoli, cut in bite-sized florets
- Take medium red bell pepper, chopped
- You need Dressing
- Provide tahini
- Get balsamic vinegar
- Use soy sauce
Instructions to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Preheat oven to 200°C (400 F). Pierce sweet potatoes with a fork in several locations and place on aluminum foil on a baking tray in the oven. Roast until tender, about 45 minutes, stopping once to flip. - - *Note: Cooking the following ingredients takes about 20 minutes, so if you want the potatoes to be done at the same time, wait about 20 minutes after putting the sweet potatoes in the oven to start the next steps.
- Add scallions and onion to a large pot on high heat. Add 2 tbsp water as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes. Add the garlic and saute for another 2 minutes, stirring and adding water as needed.
- Add all of the ingredients from the lentils through to the curry powder to the pot plus 2 cups of water, bring to a boil then reduce to a simmer with the lid partially covered. Simmer for 10 min.
- Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes.
- Mix all dressing ingredients in a small bowl plus 2 tbsp water. Stir into the quinoa/lentil mixture or serve on the side to drizzle on top. Enjoy!
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