BBQ Lentil Stuffed Sweet Potatoes
- Yield:4 Servings
- Time:2 hrs, 15 mins show details
Adapted from fullofplants.com
Ingredients
- 4medium sweet potatoes
- 1large onion, finely chopped
- 2cloves garlic, minced
- 1 cupgreen lentils
- 1 cuptomato sauce or crushed tomatoes
- 1 cupwater
- 1 tablespoonmaple syrup
- 1 tablespoonyellow mustard
- ½ teaspoonliquid smoke
- ½ teaspoonsmoked paprika
- ¼ teaspoonsea salt
- ¼ teaspoonsriracha, or more to taste optional
- olive oil
- Tahini sauce
- 2 tablespoonstahini
- ¼ cupyogurt, can be non-dairy to be vegan
- ⅛ teaspoonsalt
- 3cloves of garlic, minced
- 3 tablespoonslemon juice
- 1 tablespoonparsley
- water to thin out optional
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Preparation
Preheat oven to 400°F.
- 10 mins
Wash and brush the sweet potatoes, pat them dry with a dish towel.
- 5 mins
Prick each potato a few times with a knife and wrap each one loosely with foil.
- 1 hr
Place on a baking sheet and bake for about 1 hour, or until the sweet potatoes are soft.
- 10 mins
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.
- 30 mins
Bring to a boil, cover and let simmer for about 25-30 minutes. Remove from heat and stir in the sriracha, to taste.
- 5 mins
Mix all sauce ingredients in a small bowl. Add more water if needed to thin out.
- 15 mins
Remove the sweet potatoes from the oven, and slice them lengthwise down the center. Expand the sides a little bit and top with about 1/3 cup of the bbq lentils. Drizzle with tahini sauce.
Serve hot with a salad.
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