Brazilian Lentils and Quinoa with Fall Vegetables
Celebrate the coming "cozy" season with a recipe featuring notes of cinnamon and allspice for the early fall vegetables, with a green lentil and quinoa mix bedazzled with toasted walnuts and a creamy spoonful of vegan sour cream.
Servings
Produce
Garlic (Organic)
2 1 Clove
Broccoli (Organic)
6 3 oz
Kale (Organic)
3 1.5 oz
Omani Pink Sweet Potato (Organic)
10 5 oz
Red Onion (Organic)
0.5 0.25 Whole
Protein & more
Walnuts
2 1 oz
Green Lentils
1/2 0.25 cup
Quinoa
1/2 0.25 cup
Bay leaf
1 0.5 Whole
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
3 1.5 teaspoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Peel sweet potato and ½” dice. b. Chop broccoli into bite-sized florets. c. Cut out and compost kale stems; chop leaves bite-sized. d. Mince red onion and garlic.
Instructions
1
Prep:
a. Preheat oven to 400º.
b. Prep a small baking sheet with olive oil or non-stick spray.
2
Cook lentils and quinoa:
a. In medium saucepan, add 2 cups water (1 cup for 2-person plan), green lentil-quinoa mix with bay leaf, and ¼ tsp salt.
b. Bring to a boil and cook uncovered for 10 minutes.
c. Cover and cook another 10 minutes until water is absorbed.
3
Roast sweet potatoes and broccoli :
a. In large bowl, add broccoli (bite-sized florets), sweet potatoes (peel, ½” dice), 1 tbsp olive oil, Brazilian spice mix, and ½ tsp salt. Toss or stir to coat the vegetables.
b. Add to small baking sheet. Roast until caramelized and tender, about 10 minutes.
4
Meanwhile, saute remaining vegetables:
a. In large sauté pan over low-medium heat, add 2 tsp olive oil, red onion (thinly slice), garlic (mince), kale (cut out stems, chop leaves bite-sized), and ¼ tsp salt. Cook until kale is wilted and tender, about 3 minutes.
b. Add walnuts; stir 1 minute more until walnuts are toasty and fragrant.
c. Remove from heat. Add roasted broccoli and sweet potatoes. Stir to combine. Salt to taste.
5
Serve:
a. Divide green lentil-quinoa mix among plates or bowls.
b. Top with vegetable mix.
Chef's notes
Roasting the sweet potatoes and broccoli adds flavor and allows you to multitask, thereby reducing cook time, but if you prefer to do everything on the stovetop you can. If sautéing, it will take a bit longer for the sweet potatoes to soften. To speed that along, add ¼ cup of water or broth to steam them. When the water dissipates, add the other less dense vegetables.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX