Dinner and breakfast is where it's at for me. Lunch leaves me feeling uninspired. We rotate between grilled cheese, peanut butter and jelly, and mac & cheese. (Albeit, homemade mac & cheese and homemade whole wheat bread is a pretty nice lunch if I do say so myself. Please let me take this moment to say that my kids do not know how good they've got it.) Excuse me, I digress. Where was I? Oh yes, dinner.
If dinner is one of the meals you feel uninspired to cook, may I present to you...
Curried Quinoa with Sweet Potatoes and Spinach
(Adapted from Happyolks)
1 cup quinoa, prepared according to package directions
2 cups chick peas (canned or dried that have been cooked)
3-4 medium sweet potatoes, cubed
1 large red onion, diced
1 large bunch of spinach, washed and shredded
1 cup vegetable broth
4 tablespoons extra virgin olive oil
1/4 cup dried cranberries
1/4 cup chopped almonds
1 clove garlic
fresh ginger to taste
1-2 teaspoons curry powder (or your favorite curry seasoning)
sea salt to taste
1. Toss the potatoes with about 2 tablespoons olive oil and sea salt. Roast on a large baking sheet pan in a 475 degree F. oven for about 20-30 minutes, stirring about every 10 minutes, until they are browned tender.
2. In a large sauce pan, heat 2 tablespoons of olive oil and sauté the onion until soft, about 5 minutes. Add in the garlic, and some grated fresh ginger, and the curry. Add in the vegetable stock and stir until warmed through. Add in the sweet potatoes and chick peas, and allow to cook for about 5-10 minutes.
3. Add in the chopped spinach and stir just until it begins to wilt. Serve over the quinoa and top with dried cranberries and chopped almonds. Season with salt and pepper to taste.
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Other sweet potato recipes you may enjoy:
Black Bean Sweet Potato Quinoa Burgers
Sweet Potato Burritos
Sweet Potato Croquettes with Black Bean Sauce
Sweet Potato Gnocchi with Browned Butter and Sage
Thyme-Roasted Garlic Sweet Potatoes