Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoons extra virgin olive oil
  • 1 sweet onion (sliced)
  • 2 sweet potatoes (peeled and diced)
  • 2 teaspoons cumin
  • 1/2 cup green lentils (picked over and rinsed)
  • 2/3 cups wild rice blend
  • 6 cups baby spinach
  • 1 clove garlic (minced)
  • 3 Tablespoons sunflower seeds
  • salt and pepper to taste

Instruction

  • Preheat the oven to 425 degrees. Put the sweet potatoes, onions, cumin, and olive oil in a baking dish and toss to coat everything with oil. Bake for about 45 minutes, stirring occasionally. They should be tender and slightly browned on the edges when done.
  • While the sweet potatoes bake, cook the wild rice according to package directions.
  • Place the lentils in a pan and cover with one inch of water. Bring to a boil, then reduce heat to a simmer and cook until tender, about 30 minutes. Drain the water out and season with salt and pepper.
  • Once the lentils and rice are done, put the spinach, minced garlic, and a drizzle of olive oil in a pan and cook for a few minutes until wilted but still bright green.
  • Place some wild rice, lentils, sweet potatoes and onion, and spinach in each bowl. Top with sunflower seeds and season with salt and pepper.