Ok, this isn’t my normal quick, on-the-fly, healthy meal, but it is damn good and worth the extra effort every once in awhile. Originally inspired by one of my many awesome meals at Cafe Gratitude in LA, I have put together my own version to share with you here on ZenFans. btw, we also serve the RVA version at The Daily Kitchen & Bar.

Ingredients and amounts to serve 4 people:
1 cup red lentils
1 cup quinoa
1 cup chopped yellow onion
1 or 2 cloves of garlic
1 tablespoon of ginger
1 tablespoon sesame oil
1 tablespoon olive oil
4 cups of vegetable broth, I like using…”Better than Bouillon Veggie Broth”
1/2 can of tomato paste
Spices to use at your own discretion
Cayenne
Cinnamon
Coriander
Cumin
Curry
Tumeric
S&P
4 good sized sweet potatoes
2 large handfuls of spinach
Tamarind Sauce, no recipe this time, I just used store bought version
Mint Chutney.  Again, I took the faster route and just found a store bought version I liked.

Cut sweet potatoes into cubes or wedges or whatever shapes make you happy. Toss with olive oil and put on a sheet pan. Cook in oven at 400 degrees for 45-60 minutes depending on your stove.

Meanwhile…In a large soup pot, heat sesame oil, then add onion, garlic and ginger. Add spices and cook until aromatic, yum:)
Add vegetable broth and lentils, bring to boil, then cover and simmer for 20 minutes or so, then add tomato paste and heat for a few minutes longer. Done with consistency is to your liking.

Also, during this time cook up about a cup of quinoa and cook according to package instructions.

When sweet potatoes, lentils and quinoa are about done, lightly steam up your spinach and season with a dash of S&P.

Assemble in a good sized bowl in the following order:

Quinoa
Curried Lentils
Roasted Sweet Potatoes
Spinach
Small spoonful of Spicy Mint Chutney on top
Drizzle with Tamarind Sauce

Share, eat & enjoy!
 
 
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