Sriracha Sweet Potato & Yellow Lentils

Let's kick it up

Sriracha can be loaded with added sugar, so opt for the most natural form you can find in stores!

You know I'm all about simple. That's why I don't like cluttered or overly doctored photos. That's why my site looks like this. And that also means I like simple lunches. I like keeping as little foods in my pantry as possible, and so you'll probably see me re-using the same types of ingredients over and over again: beans/lentils, quinoa, greens, potatoes. They're the simplest and most versatile basics you can have in your kitchen. I don't want you to have to go buy crazy ingredients like liquid aminos or bee pollen to eat delicious, healthy food. I know all about living on a budget. I'm a medical student! This lunch is simple, cheap, and nutritious - everything I'm all about.


Serves 2

  • 2 small sweet potatoes
  • 1/2 C yellow lentils + 1 1/2 C water
  • 2 C greens of choice
  • 1/2 C quinoa + 1 C water
  • 2 tsp sriracha
  • 1 tsp garlic powder
  • 1 avocado
  • olive oil
  • salt + pepper


  • 3 TB sriracha
  • 1 tsp water
  • 1 1/2 TB maple syrup
  • 1/4 tsp garlic powder


  1. Preheat oven to 400 degrees F.
  2. Scrub and wash potatoes, pierce all over with fork. Drizzle with olive oil if desired.
  3. Bake potatoes for 45 min or until soft through.
  4. Bring lentils + water to boil in one pot, and quinoa + water to boil in another pot (add dash salt to each pot).
  5. When both are boiling, cover with lids, turn to low, and simmer.
  6. While grains are cooking, mix sauce: 3 TB sriracha, water, maple syrup, garlic, and salt together. Place in refrigerator to thicken until all other ingredients are done. (Best refrigerated overnight.)
  7. Mash avocado and add salt + pepper.
  8. When lentils and quinoa are done, add salt + pepper to each and drizzle with olive oil.
  9. When potatoes are soft, remove skins and mash potatoes in bowl with fork or masher. Add 2 tsp sriracha, 1 TB olive oil, 1 tsp garlic powder, salt + pepper.
  10. Divide lentils, quinoa, mashed potatoes, avocado, and a cup each of greens into 2 bowls. Drizzle with maple sriracha sauce.