Lentils with Sweet Potatoes, Mushrooms and Kale

Lentils with Sweet Potato, Mushrooms and Kale

This is my go-to week night dish. I honestly think I end up eating it about once a week on nights where I don’t really feel like “cooking” or I get home late. It is super easy, tasty, filling and healthy! This recipe shows lentils but I have made it with almost every type of bean you can imagine: black, white, garbanzo… use whatever you have in the house!

Lentils with Sweet Potatoes, Mushrooms and Kale
 
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 sweet potatoes, peeled and chopped into cubes
  • 1-2 tsp garlic
  • 1 package mushrooms, sliced
  • 1 – 2 bunches kale
  • 1 can (15 oz) or approx 2 cups of homemade beans of your choice (photo shows lentils)
  • Seasoning: I usually use a combo of spicy paprika, salt and pepper but I have also used taco seasoning when making with black or pinto beans or curry when using garbanzo. You need approx 2 -3 Tbsp of spice and then salt and pepper to taste.
Instructions
  1. Heat olive oil in a pan. Add onion and cook until fragrant and then add sweet potato. Saute approximately 6 minutes or until sweet potato starts to become tender.
  2. Add in garlic and mushrooms and saute until mushrooms are cooked.
  3. Add kale, beans and spices and continue to cook until sweet potatoes are cooked through, mushrooms are tender and kale is wilted.
  4. Season to taste and serve.

Serving suggestion: Often times I serve this over a bed of arugula and put sliced cherry tomatoes on top 🙂

Sweet Potato Curry

Potato Roti Curry

I made this tonight and it was divine. It is a soupy curry dish that is quite easy to prepare. While roti is traditional thing to serve with this, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. You can also saute up beans and spinach and serve over that too for a gluten free version.

Sweet Potato Curry
 
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Serves: 4-6
Ingredients
  • 1¼ tsp salt
  • 2 tsp ground cumin
  • 1½ tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp crushed red pepper
  • 1 Tbsp olive oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled sweet potato (about 1½ pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • 1 can (14oz) light coconut milk
  • ½ cup chopped fresh cilantro
Instructions
  1. Combine first 6 ingredients; set aside.
  2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
  3. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Season to taste (I added a little curry powder at the end). Sprinkle with cilantro and serve.

Photo Credit: Cooking Light

Tortilla-less Sweet Potato Tacos

Sweet Potato Taco

So my hubs is going slow carb this month which means I had to get a little creative when I wanted some Mexican food. I had recently seen a recipe for Black Bean and Sweet Potato Tacos on my friends website but was trying to recreate without using the corn tortilla. Instead, I came up with the idea of using the sweet potato as the “taco shell” and putting the filling on the inside. It’s not a taco you’ll be eating with your hands but it was delicious nonetheless!

Tortilla-less Sweet Potato Tacos
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2-4 small or medium sized sweet potatoes, rinsed and ends cut off
  • Pinch of salt
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1-2 bell peppers, diced (color is your choice)
  • 1 cup corn
  • Approximately 2 cups beans of choice, wither homemade or canned
  • 1 package taco seasoning (I prefer Trader Joes as it is all natural)
  • Any additional favorite taco toppings: cabbage, avocado, salsa, cheese, etc.
Instructions
  1. Preheat oven to 400. Bake sweet potatoes until tender, approximately 30-40 minutes. Remove from oven and let cool until you can handle. (This can be done ahead of time)
  2. Slice potato lengthwise and scoop out the center leaving about ¼ in of the potato on the skin. (You can save the extra potato for something else if you’d like)! Increase the heat of the oven to 450. Brush or rub grapeseed oil (or another high smoke point oil) over both sides of the potato skins. Sprinkle with salt. Place on a baking rack or in a roasting pan. Cook for 7-10 minutes on each side, until browned and slightly crispy.
  3. Meanwhile, heat olive oil in a pan and add onions, cooking until fragrant. Add bell peppers and corn and cook until peppers begin to soften. Add taco seasoning and beans and saute until cooked through.
  4. Place sweet potato “taco shells” on a plate, fill with vegetable mixture and top with you favorite taco toppings.