Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.
Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!
Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…
Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!
Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!
Sweet Potato & Red Lentil Curry
Prep time: 5min
Cook time: 25-30min
- 1T olive oil
- 1 onion, diced
- 2t garlic, minced
- 2T curry paste*
- 1C red lentils
- 1.25lb sweet potato, diced
- 1 15oz can tomato sauce
- 3C vegetable broth
- 4 handfuls of spinach or greens
- Heat the oil in a dutch oven over medium heat
- Add onion, cook for 5 min
- Add garlic and curry paste, stir and cook until fragrant
- Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
- Cover, lower the heat to a simmer; cook 15-20min
*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)
Question: Are you a member of a CSA (community supported agriculture)?
I’m not that great at cooking real Indian food, but I like to use Indian flavors every now-and-again to spice things up!
We opted to have our burritos “naked” AKA no tortilla. So, brown rice on the bottom and burrito ingredients on top!
Ignore the fact that the spice jar pictured above says coriander, it’s actually garam masala. I bought my garam masala from H-Mart (a local international grocery store) and it came in a plastic bag so I reused an empty spice jar to keep it fresh. Other great uses for an empty spice jar? Transporting salad dressing in your lunch box!
This recipe was inspired by one I saw on a blog a while ago (click here for original recipe), and I’ve made it many times. One thing I’ve learned is that a covered pan is really handy! It allows for the vegetable broth to essentially steam the sweet potatoes, which cuts down on their cooking time. If you don’t have a pan with a lid, just cover your pan using aluminum foil.
I used to be wary of using fresh ginger, but let me tell you, fresh has so much more flavor than ground ginger. Did you know the best way to peel fresh ginger is with a spoon? All you do is use the side of the spoon and scrape the skin right off the ginger (you can watch this video to show you how). Because mincing ginger can be tedious, I usually use a microplane grater (like you would use for zesting citrus) instead.
This burrito filling can be served wrapped up in a tortilla, or over rice like we did. Some great toppings would be a few slices of avocado or even some mango chutney!
Garam Masala, Sweet Potato & Black Bean Burritos
Prep time:10 min
Cook time:20 min
- 2 small (or 1 large) sweet potatoes, diced
- 2 green bell peppers, diced
- 1/2T coconut oil
- 1 can black beans, rinsed & drained
- 1/2C vegetable broth
- 2t garam masala
- 2t fresh ginger, grated
- Heat oil in large pan over medium heat
- Once heated, add sweet potatoes and bell peppers
- Stir, cover and cook for 5 min
- Add garam masala and ginger, stir
- Add vegetable broth, cover and cook 10 min
- Add black beans and warm through
Question: Where do you get most of your recipes? Cookbooks? Blogs? Family members?
I have a handful of meals that I cook every other week or so. Taco Frittata is one of those recipes, and is loosely based on this recipe from Everyday Paleo. I know that there are many strong opinions out there, both positive and negative, about the paleo diet. Full disclosure: we aren’t paleo. That being said, I do love a good paleo recipe and we definitely incorporate some paleo recipes into our diet.
This time I used ground beef, but any ground meat (particularly turkey or chicken) would work just fine here. In fact, I usually use ground turkey, but this week ground beef was on sale so ground beef it was! Do you ever buy ground meat at the butcher counter? You should take a look the next time you’re at the store, not only can you buy exactly the amount of meat that you want, but often times the price is the same (if not lower)!
I’m not sure what the typical way to make a frittata is, but I think this way is pretty easy. The hardest part for this recipe is shredding the sweet potato. I think shredding the sweet potato with a food processor would be easier than hand grating it, but I don’t have one so an arm workout it is!
I use taco seasoning in this recipe, but if you don’t have any on-hand, chili powder would be a good substitute. My favorite taco seasoning is from Trader Joes, but watch out, it has a little kick!
Because the sweet potatoes are shredded, and will bake in the oven for 30 minutes, they don’t need much time cooking on the stove top. I usually start pre-heating the oven when I add the sweet potatoes into the pan and the timing is just right.
Baking this frittata in a baking dish makes this recipe a breeze! Once you have poured the eggs on top, give the casserole a little shake to evenly distribute the eggs before baking.
Prep time: 10min
Cook time: 30min
Serves: 3-6 (6 slices)
- 1/2lb ground meat (turkey, beef, chicken, etc)
- 1 bell pepper, diced
- 2t taco seasoning
- 1/2t ground cumin
- 1lb sweet potato, peeled & shredded
- 1/2C salsa verde
- 6 eggs
- Brown ground meat and bell pepper with taco seasoning and cumin
- Pre-heat oven to 350 degrees
- Add sweet potato and salsa verde to ground meat mixture
- Layer meat and sweet potato mixture in the bottom of the baking dish
- Mix eggs in a separate bowl and add to the top of the baking dish
- Cover dish and bake 30min
Question: Do you have a food processor? What brand/style/size do you recommend?
Were you guys wondering when I was going to post a recipe that involved this blog’s namesake, sweet potatoes? Well, here it is…the inaugural sweet potato recipe (many more to follow, I assure you)!
Sunday’s are the day that we get ourselves ready for the week…laundry, cleaning, food prep etc. Because of this, I like meals that take a little longer, but don’t necessarily require my full attention. When I saw this recipe for Maple Baked Lentils with Sweet Potato on Oh She Glows, I knew I wanted to try it. As usual, I’ve made some changes from the original recipe. (Note: The below photo is missing the apple I used for this recipe.)
Usually I like to have everything prepped before I start cooking, but I knew I’d have 20min while the lentils cooked to get everything else together. So, while the lentils cooked I did my dicing, measuring and opening.
I had intended for this to be a little more firm when it was done, but it had a fair amount of liquid in the end, hence the “stew” designation. I served a lightly dressed salad alongside this, as it’s pretty a pretty heavy meal. The verdict? Two thumbs up! It was sweet but not in a dessert sense, and filled you up like a comfort food while still being pretty nutritionally-dense. A win-win!
Maple Lentil & Sweet Potato Stew
Prep time: done during cook time
Cook time: 1 hour
- 1C dried lentils
- 1lb sweet potato, peeled & diced
- 1 apple, diced
- 3 garlic cloves
- 2.5T maple syrup
- 2T molasses
- 2t yellow mustard
- 1.5T apple cider vinegar
- 1t kosher salt
- 1/2t black pepper
- 28oz can diced tomatoes, drained
- Rinse and drain lentils; add into dutch oven with 3C water
- Bring to a boil, then turn heat to low-medium and cook, covered, for 20min
- Pre-heat oven to 375 degrees
- Add sweet potato, apple, garlic, maple syrup, molasses, mustard, ACV, S&P and diced tomatoes to the dutch oven
- Cover and bake for 20 min
- Remove lid and bake for 15 min
Question: Have you ever used molasses for anything other than gingersnaps? (My answer: nope!)