Ingredients
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1 cup red lentils
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1/2 cup dry quinoa
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1 large sweet potato (about 2 cups)
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1 yellow onion (chopped)
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1 red bell pepper (chopped)
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2 carrots (shredded)
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1/2 cup cooked chickpeas (optional)
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Salt and Pepper to taste
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2 tablespoons olive oil
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon turmeric
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1 tablespoon fresh parsley (minced)
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1/4 cup tahini paste
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1 tablespoon apple cider vinegar
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2 tablespoons extra virgin olive oil
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1 tablespoon honey
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1 tablespoon lemon juice
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
Directions
Subtitle: A Healthy and Delicious Middle Eastern Inspired Meal
Quick Description: This dish is full of delicious flavors that will transport you to the Middle East. It features a blend of lentils, quinoa, vegetables, tahini dressing, and spices that will leave your taste buds dancing.
Ingredients:
– 1 cup red lentils
– 1/2 cup dry quinoa
– 1 large sweet potato (about 2 cups)
– 1 yellow onion (chopped)
– 1 red bell pepper (chopped)
– 2 carrots (shredded)
– 1/2 cup cooked chickpeas (optional)
– Salt and Pepper to taste
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 2 teaspoons smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon turmeric
– 1 tablespoon fresh parsley (minced)
– 1/4 cup tahini paste
– 1 tablespoon apple cider vinegar
– 2 tablespoons extra virgin olive oil
– 1 tablespoon honey
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sea salt
Instructions:
1. Bring water to a boil in a medium saucepan over high heat. Add the lentils, reduce heat to low, cover, and simmer until tender but not mushy, about 30 minutes. Remove from heat and let cool. Drain well and rinse with cold water. Set aside.
2. Meanwhile, bring 1 quart water to a boil in a large pot. Stir in the quinoa and reduce heat to low; cover, and simmer for 10 minutes. Drain and rinse with cold water. Set aside.
3. Cut the sweet potato into cubes and set aside.
4. Chop the onion, bell pepper, and carrot finely. In a large skillet, heat the olive oil over medium-high heat. Once warm, add the chopped vegetables and season with salt and pepper. Cook until tender, stirring occasionally, about 10 minutes.
5. Add the cooked chickpeas if using and continue cooking until slightly warmed through. Transfer the cooked vegetable mixture to a bowl and set aside.
6. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
7. Place the sweet potato in a small saucepan and pour in enough boiling water to submerge the potatoes completely. Cover and steam until just tender when pierced with a fork, about 10 minutes. Drain, transfer to the baking sheet, and roast until golden brown and crisp, about 15 minutes.
8. While the sweet potato is roasting, whisk together the tahini, apple cider vinegar, extra virgin olive oil, honey, lemon juice, garlic powder, and sea salt in a bowl. Season with salt and pepper to taste. Set aside.
9. When the sweet potato is done roasting, remove from the oven and transfer directly to the salad mix.
10. Combine all the ingredients in a large mixing bowl and toss gently to combine.
11. Divide the salad between two serving plates, drizzle with the reserved tahini dressing, and serve immediately.
Note: For a more authentic experience, use tahini made from sesame seeds rather than soybean flour. You can also substitute chickpeas for the lentils, or add more protein options such as beans, nuts, or meat.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
Calories per Serving: 433 kcal
Total Fat: 17.2 g
Saturated Fat: 6.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
S
Steps
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1
Done
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Bring water to a boil in a medium saucepan over high heat. Add the lentils, reduce heat to low, cover, and simmer until tender but not mushy, about 30 minutes. Remove from heat and let cool. Drain well and rinse with cold water. Set aside. |
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2
Done
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Meanwhile, bring 1 quart water to a boil in a large pot. Stir in the quinoa and reduce heat to low; cover, and simmer for 10 minutes. Drain and rinse with cold water. Set aside. |
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3
Done
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Cut the sweet potato into cubes and set aside. |
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4
Done
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Chop the onion, bell pepper, and carrot finely. In a large skillet, heat the olive oil over medium-high heat. Once warm, add the chopped vegetables and season with salt and pepper. Cook until tender, stirring occasionally, about 10 minutes. |
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5
Done
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Add the cooked chickpeas if using and continue cooking until slightly warmed through. Transfer the cooked vegetable mixture to a bowl and set aside. |
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6
Done
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Preheat the oven to 375°F. Line a baking sheet with parchment paper. |
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7
Done
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Place the sweet potato in a small saucepan and pour in enough boiling water to submerge the potatoes completely. Cover and steam until just tender when pierced with a fork, about 10 minutes. Drain, transfer to the baking sheet, and roast until golden brown and crisp, about 15 minutes. |
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8
Done
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While the sweet potato is roasting, whisk together the tahini, apple cider vinegar, extra virgin olive oil, honey, lemon juice, garlic powder, and sea salt in a bowl. Season with salt and pepper to taste. Set aside. |
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9
Done
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When the sweet potato is done roasting, remove from the oven and transfer directly to the salad mix. |
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10
Done
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Combine all the ingredients in a large mixing bowl and toss gently to combine. |
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11
Done
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Divide the salad between two serving plates, drizzle with the reserved tahini dressing, and serve immediately. |
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12
Done
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17.2 g |
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13
Done
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6.7 g |
