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!
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. 🙂
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.
- 1 large sweet potato, peeled and cut into cubes
- 1 teaspoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 cup quinoa
- 1 teaspoon garlic powder
- 1 1/2 cups water
- 1 cup dry green lentils, rinsed and picked through to avoid any debris
- 2 cups water
- 1 bay leaf
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, peeled and minced
- 1 tablespoon water
- 2 1/2 cups destemmed and chopped kale
- 3/4 cup pecans
- 1/4 cup extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- pinch of salt
- 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.
- Meanwhile, cook quinoa and lentils.
- 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.
- 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.
- 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).
- Place all ingredients into a bowl and whisk with a fork until well combined.
- 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.
- 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.
- For perfectly tender quinoa, do not follow the instructions on the package. Use less water as instructed in this recipe.
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!