Roasted Sweet Potato Lentil-Quinoa Pilaf

The title should be even longer.  Roasted Sweet Potato Lentil-Quinoa Pilaf with Chili-Maple Vinaigrette.  But that’s a mouthful, right? I just want to mention every amazing flavour in this dish!

Sweet Potato Lentil Quinoa Pilaf - Vegan

So, January is almost over…how is your quest for healthy living going?  I, for one, am really focusing on eating the foods which will help me deal with my condition, PCOS.  I don’t want to bore you with a huge science lesson, but basically, this is a condition for which there is no cure.  The only treatment is medication or diet, or a combination of both.  I have chosen to work solely with my diet, and so far, so good.  The thing is, I am to avoid processed foods, wheat, sugar, and dairy (the most important ones).  Foods which cause inflammation are to be completely avoided.  Foods with a high Glycemic Index which contribute to type 2 Diabetes, also need to be kept off your plate because people living with PCOS are at higher risk for developing type 2 Diabetes in their lifetime.   I find the hardest one to really abstain from is sugar, but that’s only because it’s so darn addictive.  Like, truly, physically addictive.  So, I focused on eliminating it completely over the last two weeks, and, luckily – there are dates.  Nature’s candy.  To the rescue! 🙂  What does a PCOS diet consist of?  Lots of fruit and vegetables that are low in GI, beans, nuts, legumes, tofu, brown rice, whole grains, lots of high fiber foods, and good fats like avocado and nut butters.

So, all this has led to even bigger plates of veggies and whole grains, and truly, I know this is how I am supposed to eat.  I feel much better.  Less bloated.  My skin feels better.  I feel like I am exactly where I need to be.  If PCOS is something you are also living with, do feel free to share your experiences!  I am happy to discuss it with whoever is interested. 🙂

lentils

Enough about me, I hope whatever path you are on which leads you to health, is going well.  This recipe will definitely leave you feeling satisfied, full, and your taste buds happy! 🙂

The vinaigrette is bursting with flavour, and compliments the roasted sweet potatoes so well.  Some people have mentioned that they would want to candy the pecans, but there’s more than enough sweetness coming from the maple syrup in the vinaigrette and, of course, the sweet potatoes.

Sweet Potato Lentil Quinoa Pilaf - Vegan

Roasted Sweet Potato Lentil-Quinoa Pilaf
Serves 6
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For the sweet potato
  1. 1 large sweet potato, peeled and cut into cubes
  2. 1 teaspoon extra virgin olive oil
  3. 1 teaspoon sea salt
For the quinoa
  1. 1 cup quinoa
  2. 1 teaspoon garlic powder
  3. 1 1/2 cups water
For the lentils
  1. 1 cup dry green lentils, rinsed and picked through to avoid any debris
  2. 2 cups water
  3. 1 bay leaf
For the kale
  1. 1 teaspoon extra virgin olive oil
  2. 1 garlic clove, peeled and minced
  3. 1 tablespoon water
  4. 2 1/2 cups destemmed and chopped kale
Topping
  1. 3/4 cup pecans
Vinaigrette
  1. 1/4 cup extra virgin olive oil
  2. 2 tablespoons maple syrup
  3. 2 tablespoons apple cider vinegar
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon chili powder
  6. pinch of salt
Instructions
  1. Preheat oven to 375°F. Place sweet potato onto a baking sheet and drizzle with olive oil and sea salt. Place in the oven for 25 minutes, or until fork tender.
  2. Meanwhile, cook quinoa and lentils.
  3. For the quinoa: Pour quinoa and water into a medium-sized saucepan. Add garlic powder and water. Stir. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all water has been absorbed. Set aside.
  4. For the lentils: Pour lentils and water into a medium-sized saucepan and bring to a rapid simmer over medium-high heat, then reduce the heat to medium-low to maintain a very gentle simmer. The lentils should always be covered in water, so add more water if needed while cooking. Cook uncovered for 25 minutes, or until tender. Discard bay leaf and set aside the lentils.
  5. Over medium heat, heat oil. Add garlic and sauté for 1 minute, or until soft but not coloured. Add 1 tablespoon water and kale, and sauté until kale is dark green and soft (approx. 5 min).
Vinaigrette
  1. Place all ingredients into a bowl and whisk with a fork until well combined.
To plate
  1. You can do either of the following. Pour all ingredients into a deep bowl and pour vinaigrette in. Toss all to combine, and serve warm.
  2. Or, combine lentils and quinoa in a bowl. Spoon lentil-quinoa mixture onto a large serving dish. Then, layer the rest of the ingredients overtop; starting with the sautéed kale, roasted sweet potatoes, and then pecans. Pour vinaigrette evenly over all ingredients. Serve warm.
Notes
  1. For perfectly tender quinoa, do not follow the instructions on the package. Use less water as instructed in this recipe.
Love and Lentils http://loveandlentils.com/
Sweet Potato Lentil Quinoa Pilaf - Vegan

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 I’m also submitting this recipe to Canadian Lentils Recipe Revelations Challenge, so I would love if you would visit their Pinterest site and share/pin my photo. 🙂 Thanks so much!

Thank you for being here!

sophia 

Comments

  1. Beautiful, tasty looking recipe! I’ve got the ingredients at home so this is on my list for the week 😀 Green lentils especially are my favourite – so flavourful just by themselves somehow!

    “people living with PCOS are at higher risk for developing type 2 Diabetes in their lifetime” ugh YES! I’ve also got PCOS and pre-diabetes. I thought I was outsmarting my body by eating well and exercising the past few years, but when I spoke to my doctor the other day he says once you’re pre-diabetic (and not to mention pre-disposed towards it thanks to PCOS) it’s for life, so there’s no cheating or carefree holidays! It’s a nuisance BUT it also helps to keep one focused on health and eating what makes the body feel good instead of just the brain when it responds to sugar or what not. I’ve started testing my blood sugar levels since yesterday and plan to do so for a week or so with random foods to get a better indication of how it reacts to foods – I’m too fearful of sweet potatoes or too many fruit, so it’s time to let science give me direction, not just my gut! 😀

    • Sophia | Love and Lentils says:

      Hi Margaux! Yay, I hope you get to try out the recipe!
      Thank you for sharing your thoughts on PCOS, your comment really hit home as I have definitely had my moments of being care-free, but the risks are too scary. It’s quite overwhelming figuring out the GI index of all foods, so your idea to test your blood sugar levels is great. Would love to hear how the week went. Sweet potatoes are my vice!! As you can probably tell. I need to start easing off on roasting them, they are not high in GI when boiled, but almost double in GI when roasted! Thanks again, keep in touch!

  2. What a beautiful dish! I love the comination of lentils and quinoa, so I’m sure this is a real winner. Thanks for sharing!

    • Sophia | Love and Lentils says:

      Thanks so much, Liz! I love that combo as well – it’s filling and delicious!

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