4 years ago5,000+ Views
INGREDIENTS 1 cup uncooked Brown Rice ½ cup uncooked Beluga or Black Lentils 1 Sweet Potato, peeled and diced 2 Garlic Cloves (crushed) 2 teaspoon Paprika ½ teaspoon Cayenne Pepper 1 teaspoon Cumin ½ teaspoon Coriander 1 teaspoon dried Marjoram 1 Tablespoon Maple Syrup 1 tablespoon Extra Virgin Olive Oil 2 tablespoons Lemon Juice 2 Roma Tomatoes (diced) 2 Scallions (ends removed, sliced) 1 cup fresh Cilantro (chopped) Salt and Pepper to taste INSTRUCTIONS Start by roasting your sweet potato. Preheat oven to 200 degrees Celsius. Spray diced sweet potato with cooking spray and season with salt and pepper. Roast in the oven for 30-45 minutes, or until sweet potato is tender. Set aside. Cook rice and lentils according to instructions on packaging. Place spices and herbs into a small bowl and whisk together with olive oil, maple syrup and lemon juice. Pour over cooked and drained lentils and rice. Add roasted sweet potato, chopped tomatoes and scallions and mix all ingredients together. Add salt and pepper to taste. Before serving, garnish with more chopped scallions and cilantro.
How colorful! This sounds like a great side dish or even a main dish with a little soup on the side :)
love this recipe! i hope trying it with canned, rinsed lentils could work as well. i often times cook enough brown rice to freeze for just these types of quick dishes. ilove preparing delicious meals that doesn't require too much kitchen time! :)
I'm glad this recipe uses brown rice! I don't usually eat rice unless they are brown or multi-grain. Saving this for lunch.
What a great mix of spices!
I'll pass on the tomatoes (unless they're roasted too)
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