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The ingredients needed to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- Provide Spread
- Use medium sweet potatoes
- Take olive oil
- Provide scallions, minced (optional)
- Use medium yellow onion, chopped
- Provide garlic, crushed
- You need dry red lentils, rinsed
- Use quinoa
- You need vegetable bouillon cube
- Provide sambal chili paste* (optional)
- Prepare ground cumin
- You need ground coriander
- Prepare curry powder
- Prepare large head of broccoli, cut in bite-sized florets
- Prepare medium red bell pepper, chopped
- Take Dressing
- Provide tahini
- Prepare balsamic vinegar
- Provide soy sauce
Steps to make Quinoa & Red Lentil Stuffed Sweet Potatoes:
- 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.
- 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.
- 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.
- Add the broccoli and bell pepper, stir to combine, and place lid fully on the pot and allow to cook for 5 minutes.
- 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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