Vegan Lentil Quinoa Sweet Potato Loaf

21 110 195
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 40 min 12
Vegan Lentil Quinoa Sweet Potato Loaf
Health Rating

Ingredients


1/2 tsp Black pepper
1/4 tsp Cayenne pepper
1 tsp Chili powder
1 tbsp Coconut oil (melted)
1/2 tsp Cumin
3 clove(s) Garlic (finely minced)
1/8 tsp Hot sauce (to taste for glaze, optional)
1 1/2 cup Kale (chopped)
2 tbsp Maple syrup (for glaze)
1/2 tsp Paprika
1/4 cup Parsley, fresh (finely chopped)
1 cup Quinoa, uncooked
1 1/2 cup Red lentils, raw
1 1/2 tsp Salt
1 tsp Soy sauce, low sodium (for glaze)
2 medium potato Sweet potato (mashed)
1 tsp, ground Thyme, dried
2 medium Tomato (thinly sliced, for topping)
1/2 cup Tomato sauce, canned (for glaze)
1/2 tsp Turmeric, ground
1 medium Yellow onion (finely chopped)

Instructions


Bake the sweet potato until soft.


Cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes, lentil should be very soft.


In another pot cook the quinoa in 2 cups of water for about 20 minutes, quinoa should be cooked but still have some texture.


When everything has cooled add the sweet potatoes, lentil and quinoa to a large bowl. Add the rest of the ingredients and with your hands mix until everything is well combined.


Cover the bottom of a 9x13 glass pyrex with parchment paper and lightly coat with a bit of coconut oil or olive oil.


With your hands put the mixture in the pyrex and form a large meat-loaf style loaf. In a small bowl, mix the ketchup, maple syrup, soya and hot sauce. Then brush or spread over the loaf and then top the glaze with thinly spiced tomatoes.


Bake in oven at 350 degrees for 60 to 70 minutes.


Let cool before slicing.


Enjoy!


Nutrition Facts

Per Portion

Calories 195
Calories from fat 22.8
Calories from saturated fat 10.6
Total Fat 2.5 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 388 mg
Potassium 548 mg
Total Carbohydrate 34 g
Dietary Fiber 5.2 g
Sugars 4.7 g
Protein 9.5 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.5
Vegetables 1.5

Energy sources


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