Stuffed Sweet Potato with Moroccan Lentils and Lime-Tahini Dressing
The harmonious diversity of the spices mixed with the sweetness of the sweet potato and the acidity of the lime-tahini-dressing explodes on your tongue. It makes this dish irresistible with a high risk of getting addicted! The Moroccan Tagine or Ras El Hanout is available in almost every supermarket and adds a kick to this dish. It is a definite favorite in my family and I hope you will like it too.
Vegan, gluten free, soy free, nut free
3 Portions
60 Minutes
Difficulty: simple to moderate
Ingredients:
3 medium sweet potatoes
½ cup (100 grams) beluga or black lentils
2 Tomatoes or 1 tbsp tomato paste
1 tbsp oil*
1 small onion
1 garlic clove
1 piece ginger (about an inch)
1 tbsp Moroccan Tagine spice mix or Ras El Hanout**
1 small head of Broccoli
Water
Salt
Lime-Tahini-Dressing:
3 tbsp Tahini
1 Lime
1 Garlic clove
Water
Salt & Pepper
Instructions:
- Preheat the oven to 400 degrees F, prick the sweet potatoes several times with a fork and bake in the mid-section of the oven 45-60 minutes, until really tender. Cut the broccoli in small florets and add 10-12 minutes before the end of the baking time
- Cook the lentils according to the instructions on the package. Any type of lentils can be used here, but the black ones really give it the contrast on the plate
- For the lime-tahini dressing combine the tahini, lime juice, smashed garlic clove, salt and pepper and three tablespoons of water and mix really well. In case the consistency is too think, keep adding water by the tablespoon, until the desired consistency is reached
- Heat the oil in a large skillet over medium heat. Add the spice mixture and cook for about 1-2 minutes, until the spices start developing the fragrance and the kitchen smells like them. Add the chopped onion, garlic and ginger and keep cooking until the onion is golden
- Add chopped tomatoes (or the tomato paste with a few tablespoons of water) and keep cooking for a few minutes. Add a few extra tablespoons of water until the desired creamy consistency is reached
- Add the drained lentils and broccoli and mix really well. Remove from heat. Cut the sweet potatoes in half and mesh the flesh with a fork. Top generously with the lentil and broccoli mixture. Drizzle with the lime-tahini-dressing and serve hot
*For an oil-free version substitute the tbsp of oil with a tbsp of water, and keep adding water by the spoon to prevent from sticking in the pan
**If you are not able to find these spice mixes, you can substitute with either Garam Masala or a curry spice mix
