I can’t take credit for this one; my husband made it. He has really got into this way of life over the past year or so, especially since having Braxton. It used to be something he was happy for me to do and would eat what I cooked because, well, it was yummy so he couldn’t really complain! But now he’s actually into it himself and loves being in the kitchen coming up with new and interesting recipes. He doesn’t bake, but he loves to cook savoury food and cooks for us a lot these days.
My kitchen is closed on the weekends – I just don’t have the energy to cook much during the weekends except to make food for Brax, so Daniel often makes us a Sunday night dinner and this was this week’s creation. You can literally add anything you want but we just used what we had at home.
1 cup quinoa
Half cup lentils
2 sweet potatoes
1 head broccoli, cut into florets
1 tin organic butter beans
1 tin organic sweetcorn
1 cup frozen peas
1 red pepper
1 tsp bouillon
Himalayan salt & black pepper
Peel and dice the sweet potato, put it on an oven tray, drizzle some coconut oil, salt and paprika and put it in the oven for 20 mins.
Take another oven tray, cut the red pepper into smallish pieces, drizzle with a tiny bit of olive oil and put that in the oven alongside the sweet potato for 20 minutes.
While they’re in the oven, put the quinoa and lentils into a saucepan, cover with plenty of water and bring to the boil. Once boiling, add the bouillon, turn down the heat and put the lid on. It will take around 20 minutes to make but keep checking and mixing, adding more water if needed.
Steam the broccoli for around 6-7 minutes
Boil the peas in some hot water – this should only take around 5 minutes then put them in a bowl with the sweetcorn, broccoli and butterbeans.
Once the sweet potatoes and peppers are ready add them to the bowl, then once the lentils and quinoa are ready, you can add this too.
Give it a good mix and add salt and pepper, and any other herbs you may like.
Love & health,
Lauren & Daniel