Sweet potato and Peanut butter
This is a recipe that I made many, many times and that I've tweaked almost as many. While I lost its origins, I've kept its original name.
It comes with 2 sources of protein: lentils and peanuts/ peanut butter. While I personally prefer lentils - since they are so easy to cook, you can certainly use chickpeas or beans if these are more easily accessible to you/ if you like the taste of these legumes more.
I've also used kasha - since I love the nuttiness of kasha so much (!), but also for more variety, as another recipe we'll be making this week requires rice for serving. Feel free to use rice for both recipes if you want to make your life easier, just keep in mind to cut back a bit on the portion, as rice is a bit more concentrated than kasha. Our recipe is also already quite rich in carbs from the sweet potatoes. 1/2 cup to 2/3 cup of grains would likely make a good portion for most people.
Peanuts for decor are optional, however if you're making this recipe to serve a larger crown I would strongly recommend them - as they may directly caution someone with a peanut allergy to stay away.
This recipe is part of the 2020 - Week 23 Vegetarian menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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See you next time!