Quinoa & Red Lentil Stuffed Sweet Potatoes

Directions

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1. Preheat the oven to 400°F (210°C).
2. Pierce the sweet potatoes with a fork in several locations and place on a parchment-lined baking tray. Roast on the middle rack of the oven until tender, about 45 minutes, stopping once to flip.
3. Add the oil to a large pot on high heat. When hot, add the green onion and yellow, cooking for 5 minutes. Add splashes of water as needed to de-glaze the pan.
4. Add the garlic and saute for another 2 minutes, stirring often.
5. Then add the curry powder, cumin, and coriander, stirring continuously for 30 - 60 seconds to toast the spices.
6. Then add the lentils, quinoa, water, bouillon cube, and sambal. Bring to a boil, then reduce to a simmer with the lid partially covered. Simmer for 10 minutes.
7. Add the broccoli and bell pepper, stir, cover fully with the lid, and allow to cook for 5 minutes.
8. Meanwhile, mix all of the dressing ingredients in a small bowl or mason jar.
9. When the sweet potatoes are removed from the oven and cool enough to handle, slice the potatoes down the centre and gently squeeze open. Use a fork to mash down inside of the sweet potato, to make room for adding fillings on top.
10. Scoop the lentil and quinoa mixture into the "pockets" of the sweet potato. Drizzle the sauce generously over top, and enjoy!

Notes

• Speed-it-up: batch cooking the sweet potatoes ahead of time will speed up this recipe.

Storage

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