The tag team of black lentils and sweet potatoes creates a satisfying dish that is jam-packed with heart-friendly and hunger-squashing fibre. Any leftovers of the lentil mixture are a great dish on their own served as a healthy lunch.
The sweet potatoes can be prepared ahead of time and kept chilled for up to 3 days. Simply reheat the baked potatoes in the oven.
Preheat oven to 400 F (200 C). Using fork, poke several holes in sweet potatoes. Place potatoes on baking sheet and bake until fork tender, about 45 minutes. Cooking times will vary depending on size of potatoes.
Meanwhile, heat oil in medium saucepan over medium heat. Add onion and salt; heat until onion has softened, about 5 minutes. Add garlic and heat for 1 minute. Add thyme, cumin, coriander, turmeric, allspice, and black pepper to pan; heat for 30 seconds. Add lentils and 2 cups (500 mL) water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes. Stir in kale and heat for additional 10 minutes.
To serve, slice down centre of each potato and stuff with lentil mixture. Top with dollops of Greek yogurt and walnuts. Garnish with lemon zest.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.