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A hearty and nutritious vegan dinner featuring a spicy lentil chili served over a fluffy baked sweet potato, with a side of vibrant steamed broccoli.
A deeply flavorful and hearty plant-based chili made from scratch with brown lentils and kidney beans. Simmered with fresh tomatoes and smoky spices, this one-pot meal is pure comfort food, perfect for a cozy dinner.
Serving size: 1 cup
Achieve the perfect baked sweet potato with a tender, fluffy interior and a delicious, caramelized skin. This simple, hands-off method creates a versatile and healthy side dish that pairs well with almost any meal.
Perfectly tender-crisp steamed broccoli florets, ready in under 10 minutes. A simple, healthy, and versatile side dish that pairs well with almost any main course.
Serving size: 1 cup
Lentils, sweet potato, and broccoli provide over 15g of fiber, promoting satiety and digestive health.
Lentils and beans offer a complete plant-based protein source for muscle repair and maintenance.
The complex carbohydrates in sweet potatoes provide a slow, steady release of energy without blood sugar spikes.
Sweet potatoes are packed with Vitamin A (beta-carotene) and broccoli is an excellent source of Vitamin C and K.
Yes, it's an exceptionally healthy meal. It's packed with plant-based protein from lentils, high in fiber for digestive health, and provides complex carbohydrates from the sweet potato for sustained energy. It's also rich in vitamins A and C.
This meal contains approximately 600-650 calories per serving, making it a substantial and satisfying dinner that fits well within a balanced diet.
This meal is quite complete, but you can enhance it with toppings like sliced avocado for healthy fats, fresh cilantro for brightness, or a dollop of vegan sour cream.
Absolutely. The lentil chili is perfect for meal prep and its flavor often improves overnight. Store the chili, baked sweet potatoes, and broccoli in separate airtight containers in the refrigerator for up to 4 days.
Yes, all components of this meal—lentils, sweet potato, and broccoli—are naturally gluten-free. Just ensure any packaged spices or vegetable broths used are certified gluten-free.
A hearty and nutritious vegan dinner featuring a spicy lentil chili served over a fluffy baked sweet potato, with a side of vibrant steamed broccoli.
This american dish is perfect for dinner. With 427.13 calories and 17.21g of protein per serving, it's a low-fat, high-fiber, low-cholesterol option for your meal plan.
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Prepare the beans
Sauté the vegetables
Toast the spices
Simmer the chili
Finish and season
Serve
Serving size: 1 piece
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the sweet potatoes thoroughly under running water and pat them completely dry with a paper towel.
Using a fork, pierce each sweet potato 5-6 times all over. This allows steam to escape during baking.
Place the potatoes on the prepared baking sheet. Drizzle with olive oil, then use your hands to rub it evenly over the entire surface of each potato. Sprinkle with coarse sea salt and black pepper.
Bake for 45-60 minutes, or until the skins are slightly crisp and the flesh is completely tender when pierced with a knife. The exact time will depend on the size of your potatoes.
Remove from the oven and let them rest for 5 minutes. Slice open lengthwise, fluff the inside with a fork, and serve hot with your favorite toppings.
Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.
Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.
Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.
Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.
Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.
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