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Prep time
5 minutes -
Cook time
1 hour -
Makes
4
Creator Notes
When testing a stuffed sweet potato dish for my cookbook, Energy Plates, I made up my mind to costume up my whisk-to aggregate of sweet potatoes, lentils, and greens a minute. I seasoned the lentils with onions, tomato, and Moroccan-impressed spices—a favorite flavor profile of mine—in command that the dish would smell stunning and taste plucky. And I topped it all off with my favorite lemon tahini dressing, which is a recipe that I’ve saved in my repertoire for a decade or more. When making this dish, it’s principal to cook the lentils precise factual; since all lentils cook otherwise, I adore to taste them for doneness as they’re cooking. The lentils need to silent wait on their shape wisely, but additionally be peaceable. —Gena Hamshaw
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Test Kitchen-Well-liked
Look This Recipe
Baked Sweet Potatoes Packed with Spiced Lentil Salad & Lemon Tahini Dressing
Components
- For the sweet potatoes:
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4
medium sweet potatoes, scrubbed
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1 cup
(200 grams) dried brown or pardina lentils, rinsed
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1 tablespoon
olive oil
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1 teaspoon
cumin seeds
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1
small white or yellow onion, diced
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3
cloves garlic, finely minced
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2
tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, drained
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1 tablespoon
finely grated or minced original ginger
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1/4 teaspoon
floor cinnamon
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1/2 teaspoon
sweet paprika
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1 tablespoon
harissa paste (or 1 teaspoon floor chili powder)
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1/2 teaspoon
salt
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4 cups
firmly packed child spinach
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2 tablespoons
pomegranate molasses (optional)
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1/2 cup
lemon tahini dressing (under)
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Non-obligatory toppings: chopped original parsley, chopped original cilantro, snipped original chives, or chopped scallions
- For the lemon tahini dressing:
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1/4 cup
tahini
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1
clove garlic, finely minced or grated
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2 tablespoons
freshly squeezed lemon juice
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1/2 teaspoon
agave nectar or maple syrup
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1/4 teaspoon
salt
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1/8 teaspoon
freshly floor dusky pepper
Directions
- For the sweet potatoes:
- Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Assign the sweet potatoes on the lined baking sheet and slit every several instances with a fork. Bake for forty five to 60 minutes, till fork-peaceable.
- Meanwhile, cook the lentils in accordance with their package instructions. Drain wisely.
- Warmth the oil in a paunchy skillet over medium warmth. Add the cumin seeds and cook, stirring frequently, for 1 to 2 minutes, till the seeds delivery to pop. Add the onion and cook, stirring infrequently, for 5 to 7 minutes, till peaceable and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, till the garlic is fragrant.
- Decrease the warmth to low and saunter within the lentils, ginger, cinnamon, paprika, harissa, and salt, then saunter within the spinach. Cook, stirring frequently, till the spinach has wilted, adding water by the 1⁄4 cup if wished to cease sticking. Hump within the pomegranate molasses. Model and regulate seasonings if desired.
- Lower every sweet potato in half and use a fork to coarsely mash the flesh, silent within the pores and skin. Affirm two halves on every serving plate and top them with a beneficiant scoop of the lentils. Help factual away, with a drizzle of the tahini dressing and the optional original herbs.
- For the lemon tahini dressing:
- Combine your complete substances, plus 1/4 cup warm water, in a small bowl or measuring cup and crawl till evenly blended. If the dressing is thicker than you’d adore, crawl in water by the tablespoonful to fabricate the desired consistency. (Saved in an airtight container within the fridge, the dressing will preserve for 1 week.)