Creamy Tahini and Lentil Stuffed Sweet Potatoes - Western Women's and Mens Health
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Creamy Tahini and Lentil Stuffed Sweet Potatoes

Creamy Tahini and Lentil Stuffed Sweet Potatoes

The professional team of physiotherapists  at Western Women’s And Men’s Health in Hoppers Crossing, support healthy eating plans and nutritional recipes to promote and encourage the health and well being of all our clients.

Filled with nutritious ingredients, this baked sweet potato recipe from Move Nourish Believe, is a great go-to for a comforting, low fuss dinner. Make extra and take for lunch tomorrow too!

RECIPE
SERVES: 4
INGREDIENTS
  • For the lentil chickpea stew:
    • 1 small red onion, peeled and finely chopped
    • 3 garlic cloves, minced
    • 2 tbsp tomato puree
    • 1 tsp coconut oil
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tsp ground coriander
    • ½ tsp mild chilli powder
    • ¼ tsp cayenne pepper
    • ¼ tsp cinnamon
    • 1 cup green lentils
    • 1 tin chickpeas, drained
    • 450ml vegetable stock
    • 6 tbsp tahini yoghurt
    • 4 medium sweet potatoes, washed
    • Handful of parsley, leaves and stems finely chopped
    • ½ lemon, juiced
    • Salt and pepper, to taste
    • Fresh parsley and pomegranate seeds, to garnish

    For the tahini yoghurt:

    • 250g Natural Coconut Milk Yoghurt
    • 1 tbsp tahini
    • 1 tsp dried mint
    • 1 lemon, juiced
    • Handful fresh parsley, finely chopped
    • Salt and pepper, to taste
METHOD
  1. Start making the tahini yoghurt by mixing all the ingredients together and seasoning to taste. Place in the fridge to keep chilled.
  2. Preheat your oven to 180c. Once heated, prick the sweet potatoes all over, then place on a lined baking tray. Cook for around 45 minutes, or until the flesh is soft.
  3. In the meantime, heat some coconut oil in a pan, then add the onion and garlic and fry for a few minutes until the onion has softened.
  4. Add the tomato puree and spices, then stir well and cook for another minute or two.
  5. Stir in the lentils and chickpeas, then pour in the stock.
  6. Stir to combine, then bring to the boil before turning down the heat and simmering for 15-20 minutes, or until the lentils are almost cooked but still have some ‘bite’.
  7. Stir through half of the tahini yoghurt mixture, the chopped parsley, lemon juice and season to taste. Allow to warm for a minute or so, then remove from the heat.
  8. Serve the sweet potatoes sliced open and filled with the stew and a few dollops of tahini yoghurt.
  9. Add a sprinkling of fresh parsley and pomegranate seeds to serve.

You can check out the original recipe here.

 

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