Name: Quinoa Red Lentil Stuffed Sweet Potatoes
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 null medium sweet potatoes; 1 tsp olive oil; 1 null medium onion (chopped); 2 null garlic cloves (crushed); 1 tsp curry powder; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 cup dry red lentils (rinsed); 0.5 cup quinoa (rinsed); 2 cup vegetable broth; 1 tsp sambal oelek ((optional)); 0.5 null medium broccoli (cut into bite-size florets); 1 null red bell pepper (chopped); 0.25 cup tahini; 2 tbsp water; 1 tbsp balsamic vinegar; 2 tsp reduced-sodium soy sauce; null null green onion (sliced)

Instructions

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1

Line a [baking tray] and preheat the oven to 400°F (210°C).
2

Pierce each sweet potatoes (4 medium) 8-10 times with a [fork] in several locations. Roast until tender, about 45-55 minutes.
3

Meanwhile, drizzle the olive oil (1 tsp) in a [large pot] over high heat. When hot, add the onion (1 medium), cooking until lightly golden.
4

Add the cloves (2 garlic) and cook for another 2 minutes, stirring often.
5

Then add the curry powder (1 tsp), ground cumin (0.5 tsp), and ground coriander (0.5 tsp). Stir for 30-60 seconds to toast the spices.
6

Add the dry red lentils (0.5 cup), quinoa (0.5 cup), vegetable broth (2 cups), and sambal oelek (1 tsp). Bring to a boil, lower to a simmer, and cook partially covered for 10 minutes.
7

Add the broccoli (0.5 medium) and bell pepper (1 red). Stir, cover fully with the lid, and cook for 5 minutes.
8

Meanwhile, mix all of the dressing ingredients: tahini (0.25 cup), water (2 tbsp), balsamic vinegar (1 tbsp), and reduced-sodium soy sauce (2 tsp) in a [small bowl].
9

When the cooked sweet potatoes (4 medium) are cool enough to handle, slice them lengthwise and gently squeeze open. Use a [fork] to mash the inside to make room for the 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!