BBQ Lentil Stuffed Sweet Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 cup Green lentils
  • 1 Onion, large
  • 4 Sweet potatoes, medium
  • 1 cup Tomato sauce or crushed tomatoes, pure

• Condiments

  • 1/2 tsp Liquid smoke
  • 1 tbsp Maple syrup
  • 1 tbsp Mustard, yellow
  • 1/4 tsp Sriracha
  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/8 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/4 cup Yogurt, non dairy

• Liquids

  • 1 cup Water
  • 1 Water to thin out

Found on fullofplants.com

Description

Ingredients

• 4 medium sweet potatoes
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup green lentils
• 1 cup pure tomato sauce or crushed tomatoes
• 1 cup water
• 1 tbsp maple syrup
• 1 tbsp yellow mustard
• ½ tsp liquid smoke
• ½ tsp smoked paprika
• ¼ tsp sea salt
• ¼ tsp sriracha, or more to taste
• olive oil
• 2 tbsp tahini
• ¼ cup non-dairy yogurt
• ⅛ tsp salt
• water to thin out

Directions

• Preheat oven to 400°F.
• Wash and brush the sweet potatoes, pat them dry with a dish towel.
• Prick each potato a few times with a knife and wrap each one loosely with foil.
• Place on a baking sheet and bake for about 1 hour, or until the sweet potatoes are soft.
• Heat two teaspoons of olive oil in a large saucepan. Add the onions and garlic and cook on medium heat for about 10 minutes, stirring from time to time to prevent the onions from burning.
• Add the tomato sauce, water, maple syrup, mustard, liquid smoke, smoked paprika, salt and lentils.
• Bring to a boil, cover and let simmer for about 25-30 minutes. Remove from heat and stir in the sriracha, to taste.
• Remove the sweet potatoes from the oven, and slice them lengthwise down the center. Expand the sides a little bit and top with about ⅓ cup of the bbq lentils. Drizzle with tahini sauce.
• Serve hot with a salad.
• Mix all ingredients in a small bowl. Add more water if needed to thin out.

Nutrition