Moroccan Sweet Potatoes
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Sweet potatoes
4 md
sweet potatoes, scrubbed
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1 c
dried brown or pardina lentils, rinsed
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1 tbsp
olive oil
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1 tsp
cumin seeds
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1 sm
white or yellow onion, diced
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3
cloves garlic, finely minced
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2
tomatoes, chopped, or 1 (14.5 oz) can diced tomatoes, drained
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1 tbsp
finely grated or minced fresh ginger, or 1 teaspoon ground ginger
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¼ tsp
ground cinnamon
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½ tsp
sweet paprika
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1 tbsp
harissa paste, or 1 teaspoon ground chili powder
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½ tsp
salt
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4 c
firmly packed baby spinach
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water, as needed
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2 tbsp
pomegranate molasses (optional)
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Lemon Tahini Dressing (1/2 cup needed) Makes 2/3 to 3/4 cup
¼ c
warm water, plus more if desired
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¼ c
tahini
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1
clove garlic, finely minced or grated
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2 tbsp
freshly squeezed lemon juice
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½ tsp
agave nectar or maple syrup
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¼ tsp
salt
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tsp
freshly ground black pepper
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In Power Plates, author Gena Hamshaw shares 100 recipes for nutrient-packed vegan dishes. 

By the time you finish preparing these stuffed sweet potatoes, your home will be fragrant with the aromas of cinnamon, garlic, and ginger. The lentils in this dish are a standout—richly spiced, thick, and hearty. Scooping them over tender baked sweet potatoes is a perfect way to transform them into a complete and satisfying meal; I’ve also been known to serve them over a cooked whole grain, such as millet or rice. No matter how you serve them, I highly recommend topping them with a generous drizzle of Everyday Lemon Tahini Dressing.

Directions

Tahini dressing
  1. Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)
To finish
  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender.
  2. Meanwhile, cook the lentils. Drain well.
  3. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired.
  4. Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs.

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Power Plates

Gena Hamshaw

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