Moroccan Sweet Potatoes

This perfectly balanced vegan dish is loaded with the warming flavors of cinnamon and ginger which I just can't seem to get enough of.

These sweet potatoes are great the first day, but even better day 2!

- sweet potatoes, scrubbed - dried brown or pardina lentils - olive oil - cumin seeds - white onion, diced - garlic, finely minced - tomatoes - minced fresh ginger - ground cinnamon - sweet paprika - harissa paste - salt - firmly packed baby spinach - water, as needed - Everyday Lemon Tahini Dressing (next slide)


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Everyday Lemon Tahini Dressing Makes: ⅔ TO ¾ CUP - warm water, plus more if desired - tahini - garlic, finely minced or grated - freshly squeezed lemon juice - agave nectar or maple syrup - salt - freshly ground black pepper


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Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork tender.

Step 1

Meanwhile, cook the lentils as directed on the package. Drain well. Heat oil in a skillet over medium heat. Add cumin seeds and cook, stirring, for 1-2 minutes. Add onion and cook, stirring, for 5 to 7 minutes. Add garlic and tomatoes and cook, stirring, for 1 to 2 minutes.

Step 2

Decrease heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring, until the spinach has wilted, adding water if needed to prevent sticking. Stir in the pomegranate molasses.

Step 3

Cut each sweet potato in half and use a fork to mash the flesh, still in the skin. Place two halves on each serving plate and top them with a scoop of the lentils. Serve right away, with tahini dressing and the optional fresh herbs.

Step 4