Sloppy Joe Stuffed Sweet Potatoes

• Vegan
• Gluten free

• Produce

  • 1 cup Black lentils
  • 2 cloves Garlic
  • 4 cups Lentils, cooked
  • 1/4 tsp Oregano, dried
  • 4 Shallots
  • 4 Sweet potatoes, medium
  • 1 3/4 cups Tomatoes
  • 1/4 cup Yellow bell pepper (red or orange are also good choices

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 3/4 cup Tomato sauce

• Baking & Spices

  • 1 pinch Celtic sea salt
  • 1/2 tsp Chili powder, dark
  • 1 dash Cinnamon
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil or extra virgin olive oil, virgin

• Nuts & Seeds

  • 1/2 tsp Cumin seeds, whole

• Liquids

  • 4 cups Water

Found on willfrolicforfood.com

Description

Ingredients

• 4 -5 medium sweet potatoes
• 1 cup black lentils (also called blue / french lentils)
• pinch Celtic sea salt
• 4 cups water
• 1 tablespoon virgin coconut oil or extra virgin olive oil
• 4 -5 shallots, minced
• 2 cloves garlic, minced
• 1/4 cup yellow bell pepper (red or orange are also good choices)
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon dark chili powder
• 4 cups cooked lentils (all of the lentils)
• 2 tablespoons balsamic vinegar
• 1 3/4 cups crushed tomatoes
• 3/4 cup tomato sauce (any low sugar variety works)
• 1 tablespoon maple syrup
• dash cinnamon
• 1/4 teaspoon crushed dried oregano
• salt and black pepper to taste
• optional but highly recommended: chipotle vegan mayo, avocado, hot sauce

Directions

• Preheat the oven to 375F. Prick the sweet potatoes all over with a sharp knife. Set them on a baking sheet and roast for 40 minutes, or until meltingly tender. Let cool to room temp before handling.
• Add the lentils, salt and the water to a heavy bottomed pot. Bring to a rolling boil, then reduce and simmer for 30-35 minutes with the lid of the pot slightly ajar. Lentils are done when they’re tender. Pour the lentils through a mesh strainer to drain off the excess liquid. Run some cold water over the lentils, then set them aside. Rinse out the pot with just water, then set it back onto your burner on medium high heat.
• Once the pot is good and hot, add the coconut / olive oil and the shallots. Fry for two minutes, stirring occasionally. Add the garlic cloves and pepper and fry for 3-5 more minutes, stirring frequently. Cook just until the pepper is starting to soften and brighten in color. Stir in the cumin and chili powder to the frying veg. Let it cook for about a minute. Then add the lentils, balsamic vinegar, crushed tomatoes, tomato sauce, maple syrup, cinnamon and oregano. Bring the heat down to low and cook 5-10 minutes more, just until everything is heated through. Add salt and pepper to taste.
• To serve, split each sweet potato down the middle length wise. Smash the insides of the sweet potatoes a bit. Then fill each up to the brim with lentil sloppy joe goodness. Top with chipotle vegan mayo and/or lots of avocado and hot sauce as you please. Enjoy!