Lentil and Sweet Potato Quinoa Bowl with Curry Coconut Sauce

This vibrant Lentil and Sweet Potato Quinoa Bowl with Curry Coconut Sauce offers a delightful blend of flavors and textures. Full of protein, fiber, and nutrients, this plant-based dish is both simple to prepare and delicious. The combination of hearty lentils, sweet potatoes, fluffy quinoa, and aromatic curry coconut sauce creates a nutritious meal that leaves you feeling well-fed and content. Suitable for a healthy lunch or a warm dinner option, this bowl provides nourishment and taste.

Ingredients

• 1 cup lentils, rinsed and drained
• 2 cups sweet potatoes, diced
• 1 cup quinoa, rinsed
• 1 14 oz can coconut milk
• 2 Tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 Tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 Tbsp soy sauce
• 1 Tbsp maple syrup
• 1 Tbsp lime juice
• 2 Tbsp fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until fragrant, about 3 minutes.
2. Stir in the curry powder, turmeric, and cayenne pepper until well combined with the onion mixture.
3. Add the lentils, sweet potatoes, quinoa, coconut milk, soy sauce, and maple syrup. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the lime juice and adjust seasoning as needed with additional salt and pepper.
6. Serve the mixture in bowls, garnished with fresh cilantro.

Keywords: Protein, Nutrient-rich, Plant-based, Main Course, Indian

Spice Rack: Curry Powder, Turmeric, Cayenne Pepper

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