Here is how Quinoa & Red Lentil Stuffed Sweet Potatoes can help you in weight loss
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Quinoa & Red Lentil Stuffed Sweet Potatoes
Quinoa & Red Lentil Stuffed Sweet Potatoes

Before you jump to Quinoa & Red Lentil Stuffed Sweet Potatoes recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Advantageous For Your Health.

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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. You can have quinoa & red lentil stuffed sweet potatoes using 19 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Quinoa & Red Lentil Stuffed Sweet Potatoes:
  1. You need Spread
  2. You need 4 medium sweet potatoes
  3. Take 1 tsp olive oil
  4. You need 2 scallions, minced (optional)
  5. Take 1 medium yellow onion, chopped
  6. Provide 2 cloves garlic, crushed
  7. You need 100 g (1/2 cup) dry red lentils, rinsed
  8. Use 90 g (1/2 cup) quinoa
  9. Prepare 1/2 vegetable bouillon cube
  10. You need 1 tsp sambal chili paste* (optional)
  11. Prepare 1/2 tsp ground cumin
  12. You need 1/2 tsp ground coriander
  13. Get 1 tsp curry powder
  14. Get 1/2 large head of broccoli, cut in bite-sized florets
  15. You need 1 medium red bell pepper, chopped
  16. Provide Dressing
  17. You need 60 ml (1/4 cup) tahini
  18. Take 1 tbsp balsamic vinegar
  19. Take 2 tsp soy sauce
Instructions to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
  1. 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.
  2. 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.
  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 water. Stir into the quinoa/lentil mixture or serve on the side to drizzle on top. Enjoy!

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