Warm Sweet Potato, Spinach & Quinoa Bowl with Curry Lentils (using canned lentils)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss sweet potato and red pepper with 1 Tbsp olive oil, salt and pepper. Roast on a baking sheet 22–25 minutes, turning once, until tender and caramelized.

2. 2

   While veg roast, cook quinoa: combine rinsed quinoa and 1 3/4 cups water, bring to a boil, then simmer covered 12–15 minutes until water is absorbed. Fluff and keep warm.

3. 3

   In a skillet, heat remaining 1 Tbsp olive oil over medium. Sauté onion with a pinch of salt until soft, about 4–5 minutes. Add garlic, curry powder, cumin and smoked paprika; cook 30 seconds until fragrant.

4. 4

   Add drained canned lentils and 1/4–1/2 cup water (or vegetable broth) to loosen. Simmer 4–6 minutes until heated through and saucy—canned lentils don’t need long. Season to taste with salt, pepper and a squeeze of lemon if you like.

5. 5

   If using chickpeas for crunch, toss them with a little oil and curry powder and warm in the oven for the last 8–10 minutes of roasting.

6. 6

   Wilt the spinach in batches in a large skillet over medium, tossing until just wilted (30–60 seconds) and season lightly.

7. 7

   Assemble: In a large bowl, combine warm quinoa, roasted sweet potato and red pepper, curried lentils, wilted spinach and chickpeas. Stir in lemon juice and the yogurt or tahini if using; adjust seasoning.

8. 8

   Finish with parsley or cilantro, toasted seeds or nuts, and crumbled feta or shaved Parmesan if you like. Drizzle a little olive oil and an extra squeeze of lemon before serving.

9. 9

   Serve warm or at room temperature. Store leftovers covered in the fridge for 3–4 days.