• Boil 250ml water (per 2P) in a large pot along with the stock.
• Chop the sweet potato into 2cm chunks (peeling optional).
• Roughly chop the parsley (stalks and all).
• Drain and rinse the lentils in a sieve.
• Zest and quarter the lime.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Once the water is boiling, add the quinoa, reduce the heat to medium-high, cover and cook for 4-5 mins.
• Reduce the heat to medium-low and cook, covered, a further 8-10 mins. 
• Remove from the heat and allow to cool slightly.

• Place a separate large pot over high heat with a generous drizzle of oil.
• When hot, add the sweet potato and cook until slightly softened, stirring occasionally, 6-8 mins.
• Lower the heat to medium-high then add the ras-el-hanout with a pinch of salt and pepper.
• Cook until fragrant, stirring continuously, 1 min.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry with the sweet potato, 6-8 mins.

• Stir the coconut milk (or shake the packet) to dissolve any lumps.
• Pop the chopped tomatoes, coconut milk, 75ml water (per 2P) and ½ tsp sugar (per 2P) into the pot with the sweet potato.
• Stir in the lentils and peanut butter and give everything a good mix.
• Bring to the boil, cover and simmer until the sweet potato is tender, 10-12 mins.

TIP: Add a splash of water if the stew becomes too thick.

• When everything is almost ready, fluff up the quinoa with a fork. 
• Stir through the lime zest and half the parsley.

• Spoon the quinoa into bowls.
• Top with generous helpings of the spiced peanut stew.
• Garnish with peanuts, lime wedges and remaining parsley.