1 tsp (5 mL)olive oil
2stalks green onion, chopped (optional)
2cloves garlic, crushed
1 tsp (2 g)curry powder
½ tspground cumin
½ tspground coriander
½ cup (96 g)dry red lentils, rinsed
½ cup (85 g)uncooked quinoa, rinsed
2 cups (480 mL)water
½vegetable bouillon cube
1 tsp (5 mL)sambal oelek (optional)
½head broccoli, cut into bite-sized florets
1red bell pepper, chopped
¼ cup (60 mL)
2 Tbsp (30 mL)water
1 Tbsp (15 mL)
2 tsp (10 mL)
Make your own
- Preheat the oven to 400°F (210°C).
- 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.
- 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.
- Add the garlic and saute for another 2 minutes, stirring often.
- Then add the curry powder, cumin, and coriander, stirring continuously for 30 - 60 seconds to toast the spices.
- 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.
- Add the broccoli and bell pepper, stir, cover fully with the lid, and allow to cook for 5 minutes.
- Meanwhile, mix all of the dressing ingredients in a small bowl or mason jar.
- 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.
- Scoop the lentil and quinoa mixture into the "pockets" of the sweet potato. Drizzle the sauce generously over top, and enjoy!
- Speed-it-up: batch cooking the sweet potatoes ahead of time will speed up this recipe.
- Store in an airtight container in the fridge for up to 3 days.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• uncooked quinoa
• dry red lentils
Fruits & Veggies 76%
• sweet potato
• stalk green onion
• clove garlic
• head broccoli
• red bell pepper
CalciumNo significant sources of calcium
• olive oil
Nutrition per Stuffed potato
Calories 438 kCal
|Total fat||12 g|
|Saturated fat||2 g|
|Trans fat||0 g|
|Total carbs||70 g|
|Dietary fiber||13 g|
|Total sugars||10 g|
|Added sugars||0 g|
|Vitamin A||1007 μg RAE|
|Vitamin B6||1 mg|
|Vitamin B12||0 μg|
|Vitamin C||113 mg|
|Vitamin D||0 μg|
|Vitamin E||2 mg|
|Vitamin K||93 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
More for the eyes