I find the middle of the day is when I am most hungry, so for lunch I like to opt for high protein, complex carbohydrate meal. High protein content comes from beans (and nuts if you choose, but a friendly reminder is that nuts are high in fat) which keeps up your metabolism and rebuilds muscle. The complex carbohydrates come from the sweet potato, fruit, and quinoa to keep you full for longer AND eating less. In addition, there is a high amount of fiber for easier and faster digestion. If you’re a morning trainer, this is a great way to refuel after a workout.
The amount of vegetable broth used depends, so add at your discretion. I also use fresh produce from my local farmers CO-OP, so the type of vegetables I get varies. With this recipe I used Havana sweet potatoes (white), which surprisingly taste the same. You can play with this recipe for your satisfaction by using as much dried fruit as you please and incorporating cranberries, raisins, dates, pine nuts, or almonds. (My CO-OP has scoop-your -own dehydrated fruits). Also if you love spicy foods, add cayenne pepper powder to the spice section of the ingredients.
I know sticking to organic produce is sometimes difficult, but your body will feel the difference after some time. It is crucial! So buy all organic produce, a good rule of thumb is the number 9 before a PLU code in the grocery store. Also, vegetables will come in natural size instead of 2-3 times larger, providing for more appropriate sized portions. Typically the organic section of the food store is close to the edges, where you can find soups, broths, spices, and grains. However, I do strongly encourage support of local markets. Have fun in the kitchen and use what’s available to you… You’ll be surprised what you create!
Moroccan Sweet Potato Salad
- Container of Organic Vegetable Broth (low sodium if possible)
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato
- ½ can drained garbanzo beans (use dried beans if time permits, requires soaking)
- ½ cup organic red quinoa
- Dried apricots (quantity depends on your preference for sweetness)
- 1-2 teaspoons cinnamon
- 1-2 teaspoons cumin
- Black pepper and parsley to taste
In a large skillet, heat vegetable broth so it thickly covers the bottom of the pan. Add onions, let cook for 3-5 mins. The broth will start to cook out so add more with the additions of more vegetables. Add garlic, let cook for 2-3 mins. Add sweet potato and garbanzo beans, let cook for 5 mins. Make sure to add more broth before adding quinoa, let cook for 3-5 mins. Add apricots and spices, stir and reduce heat to simmer for 15 mins.
‘Me by Terea’