One aspect of my job as a nutritionist is to curate recipes for my clients. I either take my own recipes or recipes that I’ve found in magazines or on Pinterest, and tweak them according to each client’s individual needs (such as food allergies, likes and dislikes and schedule). I also substitute more healthy ingredients.
One recipe that I’ve been recommending to clients lately is from a cooking show on CBC called In the Kitchen with Stefano Faita. It’s an easy, delicious, vegetarian recipe that is perfect for a weeknight meal.
It’s high in protein from the quinoa and a great source of fiber from the sweet potatoes and chickpeas. You can enjoy it on it’s own or as a side with fish or chicken. It also makes for great lunch lefties. Enjoy!
Sweet Potato Quinoa Curry Bowl
Adapted from In the Kitchen with Stefano Faita
2 tbsp. grapeseed oil
1 small onion
1 clove garlic, minced
1 tbsp. chopped or jarred ginger
1 tbsp. red curry paste
1 tbsp. garam masala
2 cups organic vegetable stock or chicken stock
1 cup organic, BPA-free canned diced tomato
2 small to medium sweet potatoes, small dice
1 can organic, BPA-free chickpeas, rinsed and drained
Salt and freshly ground black pepper, to taste
1 1/2 cups dry organic quinoa
1 cup packed organic baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro (optional)
Chop sweet potatoes and onions and drain and rinse chickpeas.
Add oil to large saucepan or Dutch oven over medium heat. Add onion and sauté for a few minutes. Add garlic, ginger, curry paste and garam masala and cook for another minute or two.
Add vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender and quinoa is cooked.
Right before serving, stir in spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.