Sweet potato, lentil, quinoa one pot

Name: Sweet potato, lentil, quinoa one pot
Cuisine: Middle Eastern, African
Ingredients: -1 medium white onion, finely chopped; -2 cloves garlic, minced; -2 sweet potatoes, peeled & cut into small (½cm) pieces; -150g dried red lentils; -2 × 400g tins chopped tomatoes; -100g quinoa; -200g baby leaf spinach, finely sliced; -3 tablespoons rose harissa; -3 tablespoons tahini; -drizzle of olive oil; -pinch of sea salt & black pepper

4 steps

Updated at: Sat, 09 Sep 2023 23:41:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories483.4 kcal (24%)

Total Fat14.6 g (21%)

Carbs72.9 g (28%)

Sugars6.7 g (7%)

Protein19.7 g (39%)

Sodium550.2 mg (28%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1white onion

medium, finely chopped

2 clovesgarlic

minced

2sweet potatoes

peeled & cut into small, 1/2cm pieces

150gdried red lentils

2 x 400gchopped tomatoes

tins

100gquinoa

200gbaby leaf spinach

finely sliced

3 tablespoonsrose harissa

3 tablespoonstahini

olive oil

sea salt

black pepper

Instructions

Step 1

Place a large heavy- bottomed pan over medium-high heat and add a drizzle of olive oil. Add the onion, garlic and a sprinkle of salt and pepper. Cook, stirring frequently, for 3-4 minutes until softened and translucent.

Step 2

Add the chopped sweet potato, lentils, tinned tomatoes and quinoa. Fill each tin with water and pour this into the pan. Stir and bring to a gentle simmer.

Step 3

Leave to bubble gently for 20-25 minutes, stirring occasionally, until everything is tender and cooked. Add the spinach several minutes before the end of cooking.

Step 4

Once the spinach is wilted, stir through the rose harissa and tahini adjust seasoning to taste and serve.