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Smoky Lentil Stuffed Sweet Potatoes Recipes

Smoky lentil stuffed sweet potatoes are a vegan and gluten-free main with a one-two punch of plant protein and fiber. Serve these stuffed spuds with a side salad for a healthy and hearty weeknight dinner.

HOW TO MAKE STUFFED SWEET POTATOES:

In this recipe, red lentils are cooked in a mixture of shallots, garlic, tomato paste, smoked paprika, and crushed red pepper flakes to infuse them with an abundance of spice and flavor. Because the taste is the best counter to the sweetness of the spuds, I like this mix. Next, chopped walnuts are stirred into add crunch and texture (plus a few heart- and brain-healthy fats!) .

Recipe adapted from here
Smoky Lentil Stuffed Sweet Potatoes Recipes
íngredíents
  • 4 medíum sweet potatoes
  • 2 Tbsp. extra-vírgín olíve oíl
  • 1 shallot, mínced
  • 3 garlíc cloves, mínced
  • 3 Tbsp. tomato paste
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. smoked papríka
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup red lentíls
  • 2 cups vegetable broth
  • 1½ cups water
  • ¼ cup roughly chopped walnuts
  • Optíonal toppíngs: fresh cílantro leaves, Greek yogurt (or coconut mílk yogurt íf makíng vegan), and slíced avocado
Directions
  1. Preheat oven to 450°F.
  2. Poke a few times to each potato with a fork's prongs. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes.
  3. While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook two to three minutes. Add garlic; cook 1 minute. Add red pepper flakes and tomato paste; cook 1 minute, stirring. Stir in paprika, black pepper salt, and lentils; cook 1 minute. Add water and broth, bring mixture. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in walnuts.
  4. Slice sweet potatoes down the middle, lengthwise. Fill with mixture. Garnish with avocado, yogurt, and cilantro, if desired.

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