Featured Recipe: Smoked Lentil Stuffed Sweet Potatoes (GF, Vegan)
A hearty and healthy spin on the classic Stuffed Baked Potato, this fibre packed, antioxidant rich vegan dish makes a great main or side dish.
Course Main Dish
Cuisine North American, Vegan
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8Servings
Ingredients
4LargeOrganic Sweet Potatoes(Halved Lengthwise)
2tbspOrganic Fresh Chives(Minced)
4tbspNature’s Coconut Bacon
Lentil Mix
3Cans“Sahara” Organic Green Lentils(540 mL/Can)
1LargeOrganic Onion(Diced)
0.25CupOrganic Garlic(Minced)
1tbspChipotle Powder
2tbspSmoked Paprika
Smoked Salt(To Taste)
Black Pepper(To Taste)
3tbsp"Sarafino" Extra Virgin Olive Oil
Sauce
0.75CupOrganic Cashews
0.25CupOrganic Lemon Juice
0.75CupWater
2tbspNutritional Yeast
Sea Salt(To Taste)
1tbspOnion Powder
1tbspChipotle Powder
Instructions
Preheat your oven to 375F and bake your sweet potatoes, face down, on a parchment lined baking tray for 40 minutes or until fork tender.
Over medium-high heat, sauté your “Lentil Mix” ingredients for 10 minutes.
In a high speed blender with a tamper (think Vitamix or Blendtec), combine your sauce ingredients and store in fridge while completing the remainder of the dish.
Scoop out the center of your sweet potato halves leaving about 1 cm of flesh.
Add the scooped sweet potatoes into your lentil mix and combine thoroughly.
Fill the sweet potato halves generously with the filing, drizzle with sauce and sprinkle with coconut bacon and chives.
Notes
Potatoes - Each Serving Contains:306 calories; 14 g protein; 7 g total fat (0 g trans fat); 46 g total carbohydrates (7 g of sugar); 130 mg sodium (With no salt added - Control sodium levels by how much you add)Sauce - Each Serving Contains:84 calories; 4 g protein; 6 g total fat (0 g trans fat); 4 g total carbohydrates (0 g of sugar); 91 mg sodium (With no salt added - Control sodium levels by how much you add)