Amaranth, Lentil, Sweet Potato Power Bowl

#thereciperedux  It's a plant protein power bowl: Amaranth, Lentil, Sweet Potato Bowl! Read now or pin for later - Health Happens at Home

It's Recipe Redux time! This month's theme was plant protein power bowls. I've started experimenting with ancient grains - adding some variety to our diet, so I decided to use amaranth. Amaranth is a high quality plant protein, is gluten free and high in iron and calcium. I included lentils which are also a good source of plant protein, iron and fiber. This bowl is packed with nutrients and flavor!

Here are some of the delicious ingredients in this power bowl:

 Amaranth starts as a tiny seed (smaller than quinoa) (left) and cooks to a porridge like consistency (right).

Amaranth starts as a tiny seed (smaller than quinoa) (left) and cooks to a porridge like consistency (right).

 Lentils. (these lentils are sprouted)

Lentils. (these lentils are sprouted)

 Roasted sweet potato cubes

Roasted sweet potato cubes

 Toasted Pumpkin Seeds!

Toasted Pumpkin Seeds!

 Forgot the pumpkins seeds in this picture. Oops!

Forgot the pumpkins seeds in this picture. Oops!

Amaranth, Lentil, Sweet Potato Power Bowl

Serves 4

  • 1 cup dried Amaranth, cooked according to package instructions
  • 1 cup dried lentils, cooked according to package instructions
  • 2 -3 sweet potatoes, cubed and roasted
  • 8 ounces mushrooms, sliced 
  • 1 onion, diced
  • 3 cups fresh spinach
  • 4 radishes, sliced or diced
  • 4 Tbsp pomegranate vinaigrette dressing (or another vinaigrette dressing of choice)
  • 4 Tbsp pumpkin seeds, toasted
  • 2 Tbsp Olive oil

Cook amaranth according to package instructions and set aside. Cook lentils according to package instructions and set aside. Cube (and peel if desired) and roast sweet potatoes. I drizzled the potatoes in a little garlic infused olive oil and roasted them at 400 for about 20 minutes. Saute mushrooms and onions in about 1 Tbsp olive oil. Add the spinach to the sauteed mushrooms and onions to wilt it slightly. Toast the pumpkin seeds, if desired. I toasted mine at 300 for about 10 minutes. Slice or dice the radishes. 

Prepare the power bowls: Add 1/2 cup amaranth, 1/2 cup lentils, 1/2 cup sweet potato cubes, 1/2 cup sauteed vegetable blend to each bowl. Garnish each bowl with 1 sliced radish and about 1 Tbsp toasted pumpkin seeds. Drizzle each bowl with 1 Tbsp pomegranate vinaigrette dressing (I make mine with pomegranate infused balsamic vinaigrette and olive oil). Enjoy!

Don't Forget that Health Happens at Home,

Erin Marie

Posted on October 22, 2016 and filed under Recipe Redux, Recipe.