Gain Muscle Naturally 💪 4 High Protein Recipes You Need To Try!
2.5K views👍 186
Follow BOSH! to prioritize their recipes in your meal plans, pantry matches, and suggestions
Recipes in this Video
4 recipes
Ingredients
- ●4 medium sweet potatoes
- ●1 cup lentils (green or brown)
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●1/2 tsp red chili powder
- ●2 tbsp olive oil
- ●Salt to taste
- ●Fresh cilantro for garnish
- ●1/2 cup coconut milk (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender.
- 3While the sweet potatoes are baking, rinse the lentils under cold water and cook them in a pot with 3 cups of water until tender, about 20-25 minutes. Drain and set aside.
- 4In a large skillet, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 5Add the diced onion, garlic, and ginger to the skillet. Sauté until the onion is translucent, about 5 minutes.
- 6Stir in the coriander powder, turmeric powder, garam masala, and red chili powder. Cook for another minute until fragrant.
- 7Add the cooked lentils to the skillet and mix well. Season with salt to taste. If using, stir in the coconut milk and heat through.
- 8Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a bit of the flesh to create space for the filling.
- 9Stuff each sweet potato half with the lentil mixture, pressing down gently to pack it in.
- 10Garnish with fresh cilantro before serving.
Equipment
baking sheetpotskilletspoon
🌶️🌶️🌶️Low
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, sliced
- ●1 avocado, diced
- ●1/4 cup red onion, thinly sliced
- ●1/2 cup green goddess dressing
- ●Salt and pepper to taste
Instructions
- 1In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
- 2Drizzle the green goddess dressing over the salad ingredients.
- 3Toss gently to combine, ensuring all ingredients are coated with the dressing.
- 4Season with salt and pepper to taste.
- 5Serve immediately, or chill in the refrigerator for 15 minutes before serving for a cooler dish.
Equipment
salad bowlcutting boardknifeserving utensils
Ingredients
- ●1 cup red lentils
- ●4 cups water
- ●1 onion, chopped
- ●2 tomatoes, diced
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp vegetable oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Rinse the red lentils under cold water until the water runs clear.
- 2In a large pot, heat the vegetable oil over medium heat.
- 3Add the cumin seeds and let them sizzle for about 30 seconds.
- 4Add the chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 6Add the diced tomatoes, turmeric powder, salt, and black pepper. Cook for 3-4 minutes until the tomatoes soften.
- 7Pour in the water and bring the mixture to a boil.
- 8Add the rinsed lentils to the pot, reduce the heat to low, and simmer for 20-25 minutes until the lentils are soft and cooked through.
- 9Stir occasionally and add more water if necessary to reach your desired consistency.
- 10Once cooked, remove from heat and garnish with fresh cilantro before serving.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
Ingredients
- ●8 oz pasta (any type)
- ●1 cup frozen peas
- ●1 cup Greek yogurt
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup fresh basil, chopped
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3Add the frozen peas to the skillet and cook for another 3-4 minutes until heated through.
- 4In a bowl, mix Greek yogurt, Parmesan cheese, salt, black pepper, and red pepper flakes until well combined.
- 5Add the cooked pasta to the skillet with peas and pour the yogurt mixture over it. Stir well to combine.
- 6Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- 7Remove from heat and stir in the fresh basil.
- 8Serve immediately, garnished with extra Parmesan cheese if desired.
Equipment
large potskilletmixing bowlcolander