Miso BBQ Lentil Stuffed Sweet Potatoes + Garlic Cashew Cream

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 Cilantro, fresh
  • 1 cup French lentils, dry
  • 1 Garlic clove, small
  • 2 Garlic cloves
  • 1 Green onions
  • 1 Shallot
  • 4 Sweet potatoes, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tbsp Lemon juice
  • 1 tbsp Maple syrup
  • 2 tbsp Miso paste
  • 1 tbsp Tamari

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/4 tsp Paprika, smoked
  • 2 pinch Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 1 Water

Found on thegreenlife.ca

Description

Ingredients

• 4-5 medium sweet potatoes
• 1 cup dry French lentils
• A pinch of sea salt
• 2 tbsp miso paste
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp tamari
• 1 tbsp balsamic vinegar
• 1 tbsp coconut oil, for cooking
• 1 shallot, minced
• 2 garlic cloves, minced
• ¼ tsp smoked paprika
• Pinch cayenne pepper (to taste)
• ½ cup raw cashews, soaked for 3-4 hours
• 2 tbsp lemon juice (about 1 lemon)
• 1 small garlic clove, minced
• Pinch sea salt
• Water, to thin
• Chopped green onions
• Fresh cilantro
• Avocado

Directions

• Preheat the oven to 400°F. Wash the sweet potatoes, and prick a few holes with a fork. Place on a baking sheet and bake in the oven for 30-45 minutes, or until tender. Cooking time will vary according to their size. (They are ready when a knife can easily pierce in the center).
• Rinse the lentils well and remove any debris. Place in a saucepan and cover with fresh water (water should reach about 2 inches above the lentils). Cover and bring to boil over high heat.
• Reduce the heat and simmer until the lentils are tender, about 30 minutes. Pour lentils through a mesh strainer, and add a good pinch of sea salt.
• In a small bowl, mix together the miso paste, tomato paste, maple syrup, tamari, and balsamic vinegar.
• Heat the oil in a skillet over medium heat. Add the shallot and cook for a few minutes, until soft. Add garlic and cook for one more minute. Then add the smoked paprika and cayenne pepper and stir to coat. Cook for one more minute. Add the miso mixture and cooked lentils and stir well to coat. Cook for 4-5 minutes. Taste and adjust seasoning if needed.
• Place all the ingredient in a blender, and add about ¼ cup water. Blend and add more water as needed, until youve reached a thin, sauce-like consistency. Taste and adjust seasoning.
• Gently slice each sweet potato length wise. Stuff each potato with the lentil mixture, drizzle with the cashew sauce and top with fresh avocado, chopped green onion, fresh cilantro, and any topping youd like.

Nutrition