Sweet potato, lentil, quinoa one pot

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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.