Sweet Potato Lentil Loaf - 18 Week Pregnancy

This recipe is easy to make, inexpensive, and filling and nutrient dense!


Yellow onion 1
Quinoa flakes 1 Cup (16 tbs)
Celery stalk 1
Tomato paste 3 Tablespoon
Ground flax seed 3 Tablespoon
Coconut oil 1 Tablespoon
Tamari 2 Tablespoon
Sea salt To Taste
Garlic powder 2 Teaspoon
Oregano 1/2 Teaspoon
Chives 3
Dried basil 1 Teaspoon
Salt and pepper To Taste
Cooked lentils 1 Pound
Grated sweet potato 2 Cup (32 tbs)
Onion 1 , finely chopped



1. Preheat the oven to 350 F and grease your loaf pan with coconut oil.


2. Meanwhile, mix ground flax with water. Set it aside.

3. Heat coconut oil in a pan. Saute onions and then add the sweet potatoes and cook for about 6 minutes.

4. Weigh lentil in a bowl and drop in the cooked sweet potatoes and quinoa flakes along with celery to it.

5. Add tomato paste and flax miture to the same bowl.

6. Drop in garlic powder, basil, chives, salt and freshly ground black pepper. Mix well.

7. Transfer the mix to the baking loaf and press it down firmly. Cook for 50 minutes.

8. Leave in the refrigerator for about 2 hours.


9. Slice and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 177Calories from Fat 39

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 421 mg17.54%

Total Carbohydrates 28 g9.3%

Dietary Fiber 7 g28%

Sugars 4 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet