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Moroccan Sweet Potatoes | A Couple Cooks via Power Plates

Healthy Baked Sweet Potato with Moroccan Lentils


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This healthy baked sweet potato with Moroccan lentils is a nutritionally-balanced one dish vegan meal that’s also drop-dead delicious.


Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed
  • 1 cup dried brown or pardina lentils, rinsed
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon cumin seeds
  • 1 small white or yellow onion
  • 3 cloves garlic
  • 1 15-ounce can diced tomatoes, drained
  • 1 teaspoon ground ginger
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄2 teaspoon sweet paprika
  • 1 tablespoon harissa paste, or 1 teaspoon ground chili powder
  • 1/2 teaspoon kosher salt
  • 4 cups firmly packed baby spinach
  • 2 tablespoons pomegranate molasses (optional)
  • 1/2 cup Lemon Tahini Sauce, to serve
  • Fresh cilantro, to serve

Instructions

  1. Preheat oven to 450°F.
  2. Cook the sweet potatoes: Go to Quick Baked Sweet Potato or Instant Pot Sweet Potatoes.
  3. Meanwhile, cook the lentils according to the package instructions. Drain well.
  4. Dice the onion. Mince the garlic
  5. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking (about 1 to 2 minutes). Stir in the pomegranate molasses, if using. Taste and adjust seasonings if desired.
  6. Make the Lemon Tahini Sauce.
  7. Use a fork to coarsely mash the flesh of the sweet potatoes, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini sauce and torn cilantro leaves.

Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Moroccan

Keywords: Healthy baked sweet potato, Sweet Potato Recipes, Moroccan Recipes, Tahini Sauce, Vegan Dinner Ideas, Vegan Dinner Recipes, Plant Based Dinner Ideas