Quinoa & Red Lentil Stuffed Sweet Potatoes

Directions

1. 1
   Preheat the oven to 400°F (210°C). Pierce the sweet potatoes with a fork in several locations and place on a lined baking tray. Roast on the middle rack of the oven until tender, about 45 minutes, stopping once to flip.
2. 2
   Add the oil to a large pot on high heat. When hot, add the onions, cooking for 5 minutes.
3. 3
   Add splashes of water as needed to de-glaze the pan.
4. 4
   Add the garlic and cook for another 2 minutes, stirring often.Then add the curry powder, cumin, and coriander, stirring continuously for 30 - 60 seconds to toast the spices.Then add the lentils, quinoa, water, bouillon cube, and sambal. Bring to a boil, then reduce to a simmer, cooking for 10 minutes with the lid partially covered.Then add the broccoli and bell pepper. Stir, cover fully with the lid, and cook for 5 minutes.Meanwhile, mix all of the dressing ingredients in a small bowl.When the cooked sweet potatoes are cool enough to handle, slice them lengthwise and gently squeeze open. Use a fork to mash the inside to make room for the fillings on top.Scoop the lentil and quinoa mixture into the "pockets" of the sweet potato.
5. 5
   Drizzle the sauce generously over top, and enjoy!https://www.pickuplimes.com/recipe/quinoa-red-lent...