This mixture can be used as a taco or burrito filling. It can a be enjoyed for breakfast on its own or topped with an egg. It is also easily adjustable if you can’t handle any heat or if you want to make it vegan. What a versatile little dish, eh?
Time: 40 minutes
Serves: 4 servings
2 medium sweet potatoes, peeled & diced
1/2 yellow onion, diced
1 red pepper, sliced into thin pieces
1 jalapeño, diced
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp oregano
1/2 tsp cayenne
1/2 tsp smoked paprika
1/2 tsp salt
Pepper to taste
1 can of lentils, rinsed and drained
2 green onions, sliced
1 cup of red cabbage, sliced into thin pieces
1/4 cup of cilantro, chopped
1 lime, juiced
1/2 cup of feta cheese (omit if vegan)
- Preheat oven to 400°C & line baking tray with reusable baking liner or parchment paper.
- In a large bowl, mix together sweet potato, onion, red pepper, jalapeño, olive oil, garlic powder, onion powder, cayenne, oregano, smoked paprika, salt and pepper. If heat isn’t your thing, omit the jalapeño and cayenne.
- Spread mixture onto lined baking tray and place in the oven until sweet potatoes are soft, about 25-30 minutes. Let mixture cool.
- Once cooled slightly, add lentils, green onions, red cabbage, fresh cilantro, lime juice and feta cheese. Mix together until combined.
- Serve as you wish and enjoy!
– Magical Properties –
I wouldn’t say I like the word superfood, but if I had to award the title to one food, it would probably be lentils. They are almost perfect, providing you with complex carbohydrates that will fuel your energy levels, plant-based protein to keep you full and protect your muscles, a vegetarian source of iron (not so easy to find!) and rich with micronutrients and phytonutrients. Not to mention they are a more sustainable option compared to other protein sources. If they aren’t a staple in your diet but you would like to introduce them, add slowly and with lots of fluids. Their high fibre context may make you feel gassy.