Tomato and Sweet Potato with Multigrain Rice, Quinoa & Lentils

(Yields: 1 large pot, Serving: 14, Prep time: 30 mins, Cook time: 30 mins)


Rice and Grains

  • 1 packet mixed wild rice blend (I used Lundberg, about 2 1/2 cups)
  • 1/2 cup green lentils
  • 1/2 cup tricolour quinoa
  • 1/2 cup steel cut oats
  • 1/4 cup millets
  • 1/4 cup basmati brown rice
  • 1/4 cup orange lentils
  • 1/4 cup barley
  • 6 cups water
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon lime juice
  • 1 tablespoon garlic powder


  • 1 large purple onion
  • 2 Roma tomatoes
  • 1 medium sweet potato
  • 1/4 cup mixed pecans and walnuts
  • 1 tablespoon extra light olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon coriander
  • 1 tablespoon lime juice
  • 5 sprinkles Italian herbs
  • 2-3 sprinkles black pepper

Note: This is enough for almost two weeks.


Mix the wild rice, lentils quinoa, oats, millets, brown rice, lentils and barley together and soak it in rice for about 1-2 hours.

Bring the rice to a boil, which takes up to 15-17 minutes, then simmer in medium low for about 30 minutes. (May vary though, so do check!)

Meanwhile, dice the onions, tomatoes and sweet potato.

Preheat oven to 350°F (176°C).

Place the veggies onto an oven tray and spread the pecans, walnuts, as well as the oil, parsley, salt, paprika, coriander, lime juice, Italian herbs and black pepper.

Stir until everything is well mixed.

Put it in the oven and bake it for about 30 minutes.

Once the rice finishes cooking, turn off the heat. Add 1/4 cup of extra virgin olive oil, along with the dried parsley, sea salt, paprika, coriander, lime juice, Italian herbs and black pepper.

Stir well.

When the vegetables are done, take it out.

Combine them together in the large pot.