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Quinoa & Red Lentil Stuffed Sweet Potatoes

October 5, 2017

Let's get ready for fall together with this recipe using autumn-coloured ingredients. It's my twist on traditional baked potatoes - except it's more colourful and packed with veggies. 

These stuffed sweet potatoes are warm, soft and comforting. The extra drizzle of tahini is the perfect garnish - try it out, it adds a creamy texture and flavour to the sweet potatoes.  

 For those living in North America, Thanksgiving is approaching. This is the perfect side dish to a Thanksgiving dinner, or any celebratory dinner for that matter. Plus it's quite picture-worthy ;)

Alright, so here at PUL, we've stuffed bell peppers, and now sweet potatoes. Any suggestions on what else you'd like to see "stuffed"? I'm all ears for suggestions.  

 

All about tahini:  Did you know tahini is a high plant-based source of calcium? It provides about 64mg of calcium per tablespoon! Read more about calcium here. Tahini can be used in a variety of sweet and savoury dishes, including salad dressings, dips, brownies and of course, our beloved hummus. 

 

Enjoy!

Quinoa & Red Lentil Stuffed Sweet Potatoes

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 stuffed sweet potatoes 
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

 

INGREDIENTS: Spread

4 medium sweet potatoes 

 

1 tsp (5 mL) olive oil

2 scallions, minced (optional)

1 medium yellow onion, chopped

2 cloves garlic, crushed

 

1/2 cup (100 g) dry red lentils, rinsed 

1/2 cup (90 g) quinoa

1/2 vegetable bouillon cube 

1 tsp  (5 mL) sambal chili paste* (optional) 

1/2 tsp ground cumin

1/2 tsp ground coriander 

1 tsp (5g) curry powder

 

1/2 large head of broccoli, cut in bite-sized florets

1 medium red bell pepper, chopped

 

INGREDIENTS: Dressing

1/4 cup (60 mL) tahini

1 Tbsp (15 mL) balsamic vinegar 

2 tsp (10 mL) soy sauce

 

Directions

  1. Preheat oven to 400 F/200 C. 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.

  2. Add scallions and onion to a large pot on high heat. Add 2 Tbsp (30 mL) 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. 

  3. 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. 

  4. Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes. 

  5. Mix all dressing ingredients in a small bowl plus 2 Tbsp (30 mL) water. Stir into the quinoa/lentil mixture or serve on the side to drizzle on top. Enjoy!

Notes

  1. *Variations: add any other veggies you desire, and try adding some spices like cumin or paprika! If you don’t have sambal, any hot sauce will do. 

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

  3. Storage: store in an air-tight container in the fridge for up to 3 days. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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