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Quinoa, spinach & lentil.png


  • 2 medium sized sweet potatoes, scrubbed and diced (leave skin on if possible)

  • 2 tablespoons olive oil

  • 2 teaspoons agave (optional)

  • Coarse salt and freshly ground black pepper

  • 1 15oz can lentils

  • 1¼ cups quinoa

  • 1 cup spinach

  • 2 tablespoons lemon juice (if you like it a little more sour add a little extra, I did)

  • 1 small clove garlic, finely minced or grated (optional)- can also use 1TB garlic infused olive oil for low-FODMAP alternative

  • ½ teaspoon green chili paste

  • ½ teaspoon salt (or as needed)

  • Black pepper to taste

  • 1 cup finely chopped parsley

  • ½ cup finely chopped mint

  • ¼ cup finely chopped red onion (optional) (omit if following low-FODMAP)

  • 1-2 tablespoons lemon zest


  1. Preheat the oven to 425F. Toss the sweet potatoes with the vegetable oil, agave (if you are using it), a generous pinch of coarse salt, and a few turns of pepper. Place the potatoes on a lined baking sheet and roast for 25-30 minutes, or tender, stirring them once halfway through cooking.

  2. While the potatoes roast, cook the quinoa as per the instructions on the packet. Once cooked at a desired consistency, drain any excess water from it and fluff the grain with a fork.

  3. Heat olive oil in a pan; add garlic  (or garlic infused olive oil) and green-chili paste and let cook on low heat.

  4. Once done, add the finely chopped onions (if using) and let cook.

  5. Add spinach, and some parsley and mint leaves to the cooked onion, and sauté it.

  6. Drain canned lentils and add to skillet to saute with spinach mix for about 3-5 minutes, stirring occasionally.

  7. Add the cooked potatoes to the mix, and add salt and pepper as needed.

  8. Finally add the cooked quinoa to the mixture, along with the remaining coriander leaves and mint leaves. Add lemon juice. Mix the ingredients well. Turn off the stove.

  9. Add lemon zest.

  10. You can also add herbs and adjust seasonings per taste. (I usually like adding Italian seasoning (herbs) for added flavor)

Note: You can use farro instead of quinoa if you are not gluten intolerant.

*This recipe was adapted from the original version which can be found at

And a big thank you to Vidhi J. Patel for her fabulous help researching and putting this recipe together! :)

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