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Baby Foodie – Sweet Potato and Butternut Squash with Black Beans and Lentils

I tried to come up with a creative name for this recipe but couldn’t think of one 🙁  It is basically just a mish mash of a few ingredients I had available.

This recipe makes a good soft taco filling for mom and dad, while the little ones can eat it by itself.  I pretty much eyeballed the spices so adjust to your own taste.

1 medium sweet potato
1 medium butternut squash
1 cup lentils, cooked
1 cup black beans, cooked
1 lime
1/4 tsp cumin
1/2 tsp corainder
1/4 tsp cinnamon
1/4 tsp salt

Wash potato, pat dry and prick several times with a fork.
Slice squash in half and remove seeds.  Coat lightly with olive oil.
Bake squash and potato at 400 degrees until fork tender, about 30 min for squash and 45 min for sweet potato.
Remove from oven and let cool.
Cut squash and potato into approx. one inch cubes.
Prepare lentils and black beans – if using canned, warm over medium heat and drain.
Combine lentils, beans, squash and sweet potato.
Add zest of half a lime.
Add cumin, coriander, cinnamon and salt.
Mix and serve!
Makes 6 servings.

Nutritional Information, per serving
Calories                          174.8
Total Fat                         4.9 g
Saturated Fat                   0.7 g
Polyunsaturated Fat        0.6 g
Monounsaturated Fat      3.4g
Cholesterol                     0.0 mg
Sodium                           38.3 mg
Potassium                       607.9 mg
Total Carbohydrate        28.3 g
Dietary Fiber                  8.8 g
Sugars                            1.6 g
Protein                            6.8 g

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