I love a good versatile recipe. You may or may not look at this and think to yourself, “Hmmm…have I seen this recipe before?”. Well, you would be right! Partly…
Last month I posted my Vegan Lentil + Sweet Potato Tacos, which were a great success. This recipe utilizes the same filling, but instead we are serving it on top of a good helping of lime rice. I know, it’s barely a recipe at all. But hey! When something is this delicious, I couldn’t help but post it!
It’s been a string of sunny sunny weather here in Vancouver, with daily high temperatures of 14 degrees C. Spring has come early! Or I am being teased and taunted and it’s gonna be -20 next week. Who even knows anymore.
The taco version of this recipe I see as a spring recipe, it being light, fresh and delicious.
The bowl version I’m posting today is for those chilly days, where you crave something hearty and filling. I love everything in bowl form. Burrito bowls, noodle bowls, bowls of soup, desserts in bowls. Not only does it make your dish look adorable, it’s super portable, so you can dance around with it wherever you please! Dancing is key in every part of your life you know.
Anywho, I’m almost finished with midterm week, then I’m headed back home to my parent’s house for my reading break. (For those of you who don’t live in Canada, reading break is where we get a week off from school in the middle of the term. I think it’s meant for ‘studying’ or something.)
I can’t wait to lie on the couch. Seriously though, at uni with no couch means I’m seriously deprived.
Have a wonderful week! 🙂
LENTIL SWEET POTATO BOWLS W/ LIME RICE~serves 4
For the Rice:
Thoroughly rinse 1 cup rice, and add to a small pot with 2 cups water and 1/4 of a fresh lime (sliced). Bring to a boil, reduce heat to low and simmer according to your rice’s instructions.
For the Lentil-Sweet Potato Mix:
- 1 TB olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 1/2 tsp salt
- 1 large sweet potato, peeled and cut into small cubes
- 1 can cooked lentils, drained and rinsed
Put sweet-potato cubes in a small pot, and cover with water. Bring to a boil, and cook until tender. (8-10 minutes)
While sweet potatoes are cooking, heat olive oil in a non-stick skillet over medium heat. Add in onion and garlic and sauté until soft, translucent and golden.
Stir in cumin, paprika, pepper and salt and cook, stirring, for 2 minutes.
When potatoes are cooked, drain and add them to the onion mixture. Using a spoon or potato masher, mash sweet potatoes lightly. You don’t want them completely mashed, just so they blend with the onions a bit.
Stir in lentils, and cook until heated through.
Taste, and add more spices if needed.
Top with anything you like, and devour! Here are a few topping suggestions:
- Sour Cream
- Freshly Squeezed Lime Juice
- Grape Tomatoes
- Shredded Lettuce
- Bell Peppers