Nourishing Sweet Potato Lentil Stew with Baby Spinach

This hearty stew is packed with fiber, plant-based protein, and warming spices to keep you grounded while fueling your growth.

Ingredients:

2 cups sweet potato, cubed
1 cup cooked lentils
1 can coconut milk
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
2 cups fresh baby spinach
1 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon paprika

Grated cheese ( optional)

Nutritional yeast ( optional)
Sea salt and pepper to taste

Instructions:

In a pot, sauté onion and garlic until fragrant.

Add cubed sweet potato, turmeric, cumin, paprika, and a pinch of salt, stirring for 1-2 minutes.

Pour in the vegetable broth and simmer until the sweet potato is tender.

Add cooked lentils, coconut milk, and spinach, stirring until the spinach wilts.

Adjust seasoning to taste.

Add cheese or nutritional yeast if prefered

Pro Tip: Batch cook this stew and freeze portions for an easy, nourishing meal later on.

Zesty Corn and Black Bean Salsa

Packed with protein, fiber, and fresh flavors, this salsa is a nutritious and delicious! The combination of sweet corn, hearty black beans, and crisp vegetables go perfectly with any mains, tacos, or simply enjoyed with tortilla chips.

Ingredients:

1 cup fresh corn kernels (cooked or grilled)
1 can (15 oz) black beans (rinsed and drained)
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a large bowl, combine fresh corn kernels, black beans, red bell pepper, red onion, and cilantro.

In a separate small bowl, whisk together lime juice, cumin, salt, and black pepper.

Pour the dressing over the corn mixture and toss gently to combine.

Let the salsa sit for 10-15 minutes to allow the flavors to meld before serving.

Enjoy this zesty salsa with tortilla chips or as a topping for and dish.

Chickpea/ Tofu Lettuce Cups

Ingredients

1 can (15 oz) chickpeas, drained and rinsed or 7 oz baked tofu cubes
1/2 cup diced bell pepper (any color)
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
8 large lettuce leaves (such as romaine or butter lettuce)

This also is DELISH with my peanut sauce ( just omit the oil, mustard and lemon)

Instructions:

1. Prepare the Chickpea Salad Mixture:

• In a large bowl, combine the drained and rinsed chickpeas, mash slightly with a fork ( or add baked tofu cubes) diced bell pepper, diced cucumber, diced red onion, and chopped fresh parsley ( this gives such a fresh taste).

• In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.

• Pour the dressing over the chickpea or tofu mixture and toss until everything is evenly coated. Adjust seasoning to taste if needed.

• 2. Assemble the Lettuce Wraps:

• Lay out the lettuce leaves on a clean surface.

• Spoon the chickpea/tofu salad mixture evenly onto each lettuce leaf, placing it near the bottom edge.

  3. Wrap and Serve:

• Fold the bottom edge of each lettuce leaf over the chickpea/tofu salad mixture

• Fold in the sides of the lettuce leaf, then roll tightly . You may also leave the lettuce leaf open and make a cup.

• Secure with toothpicks if needed.

• Serve immediately, or refrigerate in sealed container until ready to serve.