Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.

Maple-Balsamic Quinoa & Cranberry Stuffed Acorn Squash

This is one of those cozy holiday dishes that feels both bright and grounding. The sweet cranberries and warm squash make the perfect pair. This version is light, nourishing, and looks beautiful on the table.
Pro Tip: Roast the squash earlier in the day so the final assembly is quick. You can also add in additional proteins to the mix.

Ingredients:

2 acorn squash, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
¼ cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried thyme

Instructions:

Add in’s ( optional) Chickpeas, ground cooked turkey, shredded cooked tofu.

Heat the oven to 400°F and place the squash halves cut-side down on a baking sheet lined with parchment.

Roast until the flesh is tender.

Mix the quinoa, cranberries, pecans, olive oil, balsamic, maple, salt, pepper, and thyme in a bowl ( and other add-in’s if desired)

Fill the roasted squash halves with the quinoa mixture and warm in the oven before serving.

Crispy Air Fryer Tofu with Miso Sesame Sauce

Tofu is a plant-based protein powerhouse—rich in calcium, iron, and amino acids. Air frying gives it a golden, slightly crunchy texture without heavy oils or coating. Paired with a savory-sweet miso sesame sauce, this dish is light, nourishing, and full of flavor. A quick, easy and healthy addition to your menu.

Ingredients:

14 oz firm or extra-firm tofu (pressed 15–20 minutes)
1 tablespoon tamari or low-sodium soy sauce
1 tablespoon avocado or olive oil
1 teaspoon rice vinegar or lemon juice
½ teaspoon garlic powder
½ teaspoon smoked paprika (or chili powder for spice)
Pinch of sea salt and black pepper

For the Miso Sesame Sauce

2 tablespoons white miso paste
1 tablespoon tahini (or toasted sesame oil for lighter version)
1 tablespoon rice vinegar or lemon juice
1 tablespoon tamari or low-sodium soy sauce
1 teaspoon maple syrup or honey
2–3 tablespoons warm water (to thin as needed)
Optional: pinch of grated ginger or garlic

Instructions:

Cut pressed tofu into bite-sized cubes.
In a bowl, whisk tamari, oil, and vinegar. Add tofu and toss gently.

Season with garlic powder, paprika, salt, and pepper. Toss again until coated.

Place tofu in a single layer in the air fryer basket.

Air fry at 375°F for 12–15 minutes, shaking halfway through, until golden and slightly crisp.

Meanwhile, whisk miso, tahini, vinegar, tamari, and maple syrup in a small bowl. Add warm water gradually until smooth and drizzleable. Adjust to taste.

Serve tofu hot with a generous drizzle of miso sesame sauce.

Pro Tip

This tofu is delicious on its own, but also perfect over brown rice, quinoa, or a big green salad. Make extra sauce—it doubles as a quick dressing or veggie dip!