Since the day I have jumped on this digital adventure with you all, I must admit that my life truly has changed. I will not go through all the details but let’s just say that health and lifestyle speaking, having a blog really motivated me to take even better care of myself, my nutrition, health, look and body. It’s not to say that I was not healthy before, but just that it reinforced all these things I aspire to do/be/become. Thus, I have been focusing on my Warm Yoga practice a whole lot, an activity that means everything for me at the moment. For this is a very demanding practice, and that I am trying to be a plantbased eater as much as possible, I really need a sufficient protein intake to help me rebuilt my muscles and keep my organism on good track!
I am working a lot with lentils in my kitchen, especially when I am working out a lot, but in order for them to be absorbed by the organism and have the same effect as animal proteins, plantbased proteins’ sources need to be combined with another grain; this is where quinoa comes out to be handy! I invented today’s recipe when I came back from one of my teacher training’s days; I gathered a few things that I found in my fridge and thought that combined altogether, it could become a dream dinner for my entire family.
With nice spicy hints, brought by the paprika, turmeric and chilli, which are wonderfully balanced by the sweetness of the sweet potatoes, as well as the comforting tastes of both healthy grains, this is the perfect post-workout, comforting, late summer dinner. The lemon juice as well as the Tahini bring the final exotic touch to this recipe, making it smooth, rich and a little bitter. I promise that it’s not called “Dreamy Quinoa” for nothing…
PS: As you might have noticed on my social medias already, I have just become a Certified Hot Yoga Teacher! I am feeling blesses, honoured as well as very proud of all the things I’ve achieved and the path I’ve followed until today. I am looking forward to keeping on living this rich and thrilling adventure. And I can’t wait to be sharing how magnificent and life-changing this experience has been for me. Happiness actually is everywhere, in fleeting moments as well as gentle attentions; not waiting for happiness to arrive might just be the trick for it to take control of our life and senses…
Sweet Potato, Green Beans & Tahini Dreamy Quinoa
Portions: 4 servings.
Preparation time: 30 minutes.
Cooking time: 30 minutes.
- 125g of uncooked quinoa + 300ml of lukewarm water
- 125g of uncooked green lentils + 500ml of lukewarm water
- 1 big sweet potato or 2 small ones, peeled and cut in squares
- 350g of green beans, edges cut and cooked*
- 1 lemon, juiced
- 1 tbsp of Tahini
- 2 tbsp of olive oil
- 1 tsp of turmeric
- 2 tsp of paprika
- 1 tsp of cumin
- 1 tsp of chilli (optional)
- 1 tsp of cinnamon (optional)
- Salt & pepper, to taste
*To cook green beans, cut both edges of every bean, bring water to a boil and cast these babies into the boiling water for about 10 minutes, or until the beans are soft but still firm.
(1) Start by mixing the quinoa and lentils in a large saucepan, add the 800ml of water and bring to a boil. Let simmer on a medium heat for about 25 minutes or until the grains are cooked. Add water if needed, the grains should be soft but not mushy.
(2) Once your sweet potato is cut, put it in a large mixing bowl, add the turmeric, paprika, cumin and cinnamon, as well as one tablespoon of olive oil. Stir it all together and set aside.
(3) Heat a tablespoon of coconut oil in a large saucepan and add the spicy sweet potato mix. Stir fry for about 5 minutes before adding a small glass of water and covering for about 15 minutes. It is cooked when lightly brown and soft.
(4) Once your sweet potato is ready, add the cooked green beans, the cooked mixed grains as well as the tahini, lemon juice and the last tablespoon of olive oil. Add salt and pepper to taste.
(5) Stir it all together before heating for about 2 minutes, before serving in nice bowl with a drizzle of olive oil and some extra tahini. Enjoy!