This nourishing recipe combines sweet potatoes, lentils, and cabbage to deliver a powerhouse of vitamins, minerals, and heart-healthy benefits. Packed with dietary fiber, it supports healthy digestion and helps maintain stable blood sugar levels, while extra virgin olive oil adds inflammation-fighting monounsaturated fats for optimal heart health. Sweet potatoes shine in the luteal phase, helping to support progesterone, stabilize mood, and balance blood sugar, while lentils are ideal in the follicular and menstrual phases, replenishing iron stores, supporting ovulation, and promoting balanced estrogen. Together, these ingredients create a nutrient-dense, cycle-supportive dish that fuels your body from the inside out.
Ingredients:
- 1 Sweet Potato (large)
- 1 tbsp Extra Virgin Olive Oil (divided)
- 1 Garlic (clove, minced)
- 1/2 tsp Smoked Paprika
- 1 1/2 tsps Tomato Paste
- 1/2 cup Dry Red Lentils (rinsed)
- 1 1/2 cups Vegetable Broth (plus more if needed)
- Sea Salt & Black Pepper (to taste)
- 1 cup Savoy Cabbage (shredded)
- 1/2 Lemon (juiced)
- 2 tbsps Cilantro (chopped, plus extra for garnish)
Instructions:
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Pierce the sweet potato a few times with a fork, brush it with half of the oil, and place it on the baking sheet. Bake for 45 to 50 minutes or until cooked through.
- Meanwhile, heat the remaining oil in a pan over medium heat. Add the garlic, paprika, and tomato paste, stir, and cook for one minute until fragrant. Add the lentils and broth and season with salt and pepper. Stir and bring to a simmer.
- Cover and simmer for 15 to 20 minutes or until the lentils are cooked. Check occasionally and add more broth if necessary.
- In a bowl, mix together the cabbage, lemon juice, cilantro, salt, and pepper.
- Slice the sweet potato down the middle and divide evenly between plates. Use a fork to lightly mash the flesh and sprinkle with salt. Top the sweet potato evenly with cooked lentils, cabbage, cilantro, and enjoy!
2 servings
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