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September 19, 2020

Refuel Recipes: Sweet Potato, Lentil and Coconut Curry (adapted from Deliciously Ella)

Refuel Recipes: Sweet Potato, Lentil and Coconut Curry (adapted from Deliciously Ella)

You know when you find a recipe that is so perfect you could eat it year-round? This, my friends, is one of those recipes! Nourishing, incredibly flavorful, full of easy ingredients and even easier on the bank account -- this curry’s got it all. Another thing I adore about this curry is that it’s highly adaptable. It’s vegan and veggie friendly, but can easily be beefed up (literally and figuratively) with some shredded protein and more veggies for a wider variation. I would suggest serving it alongside colorful roasted veggies or under tender grilled chicken, but the options are endless.

Sweet Potato, Lentil, and Coconut Curry (Vegetarian, Vegan friendly)

Serving size: ~1.5 Cups  | Number of servings: 6Nutrition facts per serving: Calories – 313 | Fat – 16g | Carbs – 34g | Protein – 11gPrep time: 15m | Cook time: 45 minutes-1 hourIngredients:

  • 2 Large sweet potatoes, peeled and cut into bite size chunks
  • ½ cups green lentils
  • 1 ½-14 oz cans of coconut milk
  • 1-14 oz can of canned tomatoes 
  • Handful fresh coriander leaves
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 Tbsp ground ginger
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Optional pairing ideas (not included in nutrition facts):
    • Shredded chicken
    • Grilled fish or beef
    • Roasted veggies
    • Basmati rice 

Instructions:

  1. Preheat the oven to 350 degrees 
  2. Place coconut milk, tomatoes, turmeric, cumin and ground ginger in a large cast iron or dutch oven on the stove over medium high heat. Allow to hear until the mixture begins to bubble.*If you don’t have an oven-safe pan simply use a normal cooktop skillet for this step and then transfer everything into a baking dish*
  3. Add the sweet potato cubes, lentils, salt and pepper. Mix until everything is incorporated.
  4. Cook in the oven at 350 for 45 minutes - 1 hour until the potatoes are soft.
  5. Add your pre-cooked, optional pairing, salt and pepper to taste and the juice of 1 lemon before serving.

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Sweet & Spicy Korean Turkey Spring Roll Bowls

serving of meat makes 8 servings: Calories — 565⁣ Protein — 40g⁣ Fat — 21g⁣ Carbs — 33g⁣ ⁣ 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐠𝐫𝐨𝐮𝐧𝐝 𝐭𝐮𝐫𝐤𝐞𝐲⁣ 𝘏𝘦𝘳𝘦𝘴 𝘸𝘩𝘢𝘵 𝘺𝘰𝘶𝘭𝘭 𝘯𝘦𝘦𝘥: ⁣ ⁣ 3 lbs lean ground turkey⁣ 9 tsp garlic, minced about 9 cloves⁣ 34 cup brown sugar, packed⁣ 34 cup low-sodium soy saucetamaricoconut aminos⁣ 6 tsp sesame oil⁣ 1 tsp ground ginger or 2-3 tsp minced⁣ 1 tsp crushed red pepper⁣ 1 tsp black pepper⁣ Sliced green onions for garnish⁣ 𝐅𝐨𝐫 𝐭𝐡𝐞 𝐬𝐩𝐫𝐢𝐧𝐠 𝐫𝐨𝐥𝐥 𝐛𝐚𝐬𝐞⁣ 𝘏𝘦𝘳𝘦𝘴 𝘸𝘩𝘢𝘵 𝘺𝘰𝘶𝘭𝘭 𝘯𝘦𝘦𝘥:⁣ ⁣ 10oz bag of shredded cabbage⁣ 10oz bag of julienned carrots⁣ 10oz bag of broccoli slaw⁣ 12oz bag of sea kelp noodles ⁣ 5oz greens of your choice, roughly chopped⁣ 5-10 mini cucumbers, sliced⁣ 1 bunch each of cilantro, mint, and Thai basil, roughly chopped⁣ 13-12 cup peanuts, chopped⁣ Sesame seeds and sliced green onions for garnish⁣ ⁣𝐅𝐨𝐫 𝐭𝐡𝐞 𝐡𝐨𝐧𝐞𝐲 𝐠𝐚𝐫𝐥𝐢𝐜 𝐝𝐫𝐞𝐬𝐬𝐢𝐧𝐠⁣ 𝘏𝘦𝘳𝘦𝘴 𝘸𝘩𝘢𝘵 𝘺𝘰𝘶𝘭𝘭 𝘯𝘦𝘦𝘥:⁣ ⁣ 12 cup olive oil⁣ 6 tbsp rice vinegar⁣ 4 tsp honey ⁣ 2 tsp minced garlic⁣ Salt, pepper, and crushed red pepper to taste⁣ ⁣ To prepare: ⁣ — Heat a large sauté pan over medium-high heat.