

Ingredients:
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2 medium sized sweet potatoes, scrubbed and diced (leave skin on if possible)
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2 tablespoons olive oil
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2 teaspoons agave (optional)
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Coarse salt and freshly ground black pepper
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1 15oz can lentils
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1¼ cups quinoa
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1 cup spinach
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2 tablespoons lemon juice (if you like it a little more sour add a little extra, I did)
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1 small clove garlic, finely minced or grated (optional)- can also use 1TB garlic infused olive oil for low-FODMAP alternative
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½ teaspoon green chili paste
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½ teaspoon salt (or as needed)
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Black pepper to taste
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1 cup finely chopped parsley
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½ cup finely chopped mint
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¼ cup finely chopped red onion (optional) (omit if following low-FODMAP)
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1-2 tablespoons lemon zest
Instructions:
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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.
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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.
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Heat olive oil in a pan; add garlic (or garlic infused olive oil) and green-chili paste and let cook on low heat.
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Once done, add the finely chopped onions (if using) and let cook.
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Add spinach, and some parsley and mint leaves to the cooked onion, and sauté it.
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Drain canned lentils and add to skillet to saute with spinach mix for about 3-5 minutes, stirring occasionally.
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Add the cooked potatoes to the mix, and add salt and pepper as needed.
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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.
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Add lemon zest.
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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 https://www.thefullhelping.com/sweet-potato-bulgur-citrus-salad/
And a big thank you to Vidhi J. Patel for her fabulous help researching and putting this recipe together! :)