Greek Inspired Stuffed Sweet Potatoes 🍠
This is one of my favorite recipes! I love sweet potatoes sm.
This makes 1-2 servings
1 large or 2 small sweet potatoes – cut in half long ways
1 shallot or 1/2 an onion – finely chopped
2 cloves garlic – minced
1 1/2 cups cooked lentils (about 1 cup dried)
2–3 tbsp harissa (can sub with tomato paste if sensitive to spice)
1 tsp dried oregano
1/2 tsp paprika
1 cup tomato sauce (I used Rao’s)
1/2 cup vegan yogurt (I suggest coconut)
1/4 cup olive oil
juice from 1/2 lemon
1 garlic clove – minced
1/4 cup chopped dill (can sub parsley)
Preheat oven to 400 degrees. Coat your sweet potato in a splash of oil and salt/pepper. Roast face down for 40-50 minutes.
Heat oil in a skillet over medium heat. Add garlic and shallot. Cook for 5-7 minutes until onion has softened. Add all remaining stuffing ingredients and stir until combined. Cook for 3 more minutes and then remove from heat.
Mix together your sauce ingredients in a small bowl, set aside.
Let sweet potatoes cool slightly and then top with stuffing and sauce.
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