Sweet potato with quinoa blend and dal
This flavour sensation, devised by CANYON//SRAM’s Tiffany Cromwell, will prepare you for the day ahead, and is even better shared with friends.
Ingredients Serves four
- 3 tbsp. coconut oil
- 3 cloves garlic, peeled and minced
- 1 yellow onion, peeled and finely chopped
- 4 dried apricots, roughly chopped
- 1 tbsp. fresh ginger, grated
- 1 tbsp. organic turmeric (use fresh turmeric, grated if possible)
- 2 tsp organic cardamom
- 1/2 tsp organic chilli flakes
- 2 carrots, sliced
- 1 2/3 cups red lentils
- 4 cups (900 ml) water
- 1 tsp sea salt flakes
- 2 fresh tomatoes, cut in boats
- 70g spinach or baby spinach
- 1 cup quinoa (cooked as per packet instructions)
- seeds of 1 pomegranate
- ½ cup dates, deseeded and chopped into small pieces
- 1 large zucchini, grated
- ½ cup fresh coriander leaves
- ½ cup fresh mint, shredded
- zest of 1 lemon
- handful of sunflower seeds
- handful of pumpkin seed
- 1/2 cup / 125 ml Greek yoghurt or crumbled Feta cheese.
- fresh coriander
- Preheat the oven to 200C/ 390F/ gas mark 6
- Give each sweet potato a small slit at the top and place them on a baking pan. Bake for about 45-60 minutes or until the skin is crisp and the flesh is soft. (Prepare the dal and quinoa while the potatoes are in the oven.)
- Place a large pot on a medium heat. Add the coconut oil, onion, garlic, apricots, ginger, turmeric, cardamom and chilli flakes. Sauté for a few minutes, until the onion is soft and the kitchen has a lovely scent from all the spices. You can add a splash of water if the onions start to burn.
- Add carrots and lentils and let cook for two more minutes, then add water and salt and give it a good stir. Decrease the heat when it starts to boil, put the lid on and let simmer for 15-25 minutes (depending on the lentils). Stir occasionally to make sure the lentils aren’t getting burnt. Add more water if needed.
- Remove from the heat when the lentils almost have dissolved, add tomatoes and spinach. Taste and add more salt or spices if needed.
- Cook quinoa as per instructions on the packet. Once cooked, remove from heat and add the pomegranate seeds, dates, zucchini, coriander, mint, lemon zest, sunflower and pumpkin seeds and mix well.
- Place each sweet potato on a plate. Make a cut at the top and take out some of the flesh whilst fluffing the remainder with a fork to give space for the fillings. Add a spoonful or two of the quinoa mix and the lentil stew into the potato (it doesn’t matter if it overflows out of the sweet potato and onto the plate.)
- Top with natural Greek yoghurt, or crumbled Feta cheese and some fresh coriander leaves and ground black pepper.