These sweet potatoes are great the first day, but even better day 2! We suggest making extra so you have some to take to lunch the next day. This recipe is from Gena Hamshaw's Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals, and reprinted courtesy of Ten Speed Press, 2017.
4 medium sweet potatoes, scrubbed
1 cup (200 g) dried brown or pardina lentils, rinsed
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small white or yellow onion, diced
3 cloves garlic, finely minced
2 tomatoes, chopped, or 1 (14.5-oz, or 411-g) can diced tomatoes, drained
1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon sweet paprika
1 tablespoon harissa paste, or 1 teaspoon ground chili powder
1⁄2 teaspoon salt
4 cups (120 g) firmly packed baby spinach
water, as needed
2 tablespoons pomegranate molasses (optional)
1⁄2 cup (125 ml) Everyday Lemon Tahini Dressing (see recipe below)
OPTIONAL TOPPINGS: Chopped fresh parsley, chopped fresh cilantro, snipped fresh chives or chopped scallions
Everyday Lemon Tahini Dressing
Makes: 2/3 TO ¾ CUP
1⁄4 cup (60 ml) warm water, plus more if desired
1⁄4 cup (60 g) tahini
1 clove garlic, finely minced or grated
2 tablespoons freshly squeezed lemon juice
1⁄2 teaspoon agave nectar or maple syrup
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Preheat the oven to 400°F (200°C) 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.
Meanwhile, cook the lentils as directed on the package. Drain well.
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 (60 ml) if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired.
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.
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. Set aside.
Stored in an airtight container in the refrigerator, the tahini dressing will keep for 1 week.
Keywords: sweet potato, vegan, lentil, moroccan
Find it online: https://thismessisours.com/power-plates-moroccan-sweet-potatoes/