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Shrimp Taco Meal Prep Bowls Recipe

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Moroccan Instant Pot Lentils are a hearty, flavorful vegetarian meal made with tender brown or green lentils, sweet potatoes, tomatoes, carrots, celery, and warm Moroccan spices. This easy pressure cooker recipe creates a comforting one-pot dish with a rich blend of cumin, paprika, cinnamon, ginger, and garlic, finished with fresh lemon juice and parsley.

Ingredients

  • 1 cup whole brown lentils or green lentils, uncooked
  • 19 oz can diced tomatoes, with juices
  • 2 carrots, peeled and chopped
  • 1 onion, diced
  • 2 ribs celery, chopped
  • 4 cups sweet potato cubes, 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, increase for spicy or omit for non-spicy
  • 1 tablespoon maple syrup, brown sugar, or honey
  • 2 cups vegetable stock
  • Add After Cooking:
  • 1 tablespoon lemon juice
  • Fresh parsley, optional

Instructions

  1. Prepare the ingredients: Rinse the lentils thoroughly under cold water and drain. Chop the onion, carrots, celery, and sweet potatoes into evenly sized pieces.
  2. Add to the Instant Pot: Place the rinsed lentils, diced tomatoes with their juices, carrots, onion, celery, sweet potatoes, salt, paprika, cumin, cinnamon, cloves, ginger, onion powder, garlic powder, cayenne pepper, maple syrup, and vegetable stock into the Instant Pot.
  3. Stir gently to combine all the ingredients.
  4. Pressure cook: Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
  5. When the cooking time is complete, allow the pressure to release naturally for about 10–15 minutes, then carefully release any remaining pressure.
  6. Open the lid and stir the lentils and vegetables gently. Check that the lentils and sweet potatoes are tender.
  7. Finish the dish: Stir in the lemon juice and taste. Adjust the salt, cayenne, or lemon juice as needed.
  8. Serve warm, garnished with fresh parsley if desired.

Notes

  • Brown or green lentils work well because they hold their shape during pressure cooking.
  • For a non-spicy version, omit the cayenne pepper.
  • If you prefer a sweeter Moroccan-inspired flavor, use maple syrup or honey.
  • The lentils will thicken as they cool. Add a splash of vegetable stock or water when reheating if needed.
  • For extra freshness, add more lemon juice and parsley just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This recipe freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Find it online: https://ayoubrecipe.com/shrimp-taco-meal-prep-bowls-recipe/