Dinner Recipes

Tahini And Lentil Stuffed Sweet Potatoes Recipe

18th September 2017

By MACROS | Published on September 18, 2017


Sweet potatoes are wonderfully versatile, make for an easy meal and are an excellent source of vitamin A, vitamin C, manganese, copper and vitamin B6.

This stuffed recipe uses CO YO, a British coconut milk yogurt which is dairy free, sugar free and has 99% pure coconut in every pot.

 

Serves 4

You’ll Need

For the lentil chickpea stew:

One 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 CO YO 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

Start making the tahini yoghurt by mixing all the ingredients together and seasoning to taste. Place in the fridge to keep chilled.

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.

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. Add the tomato puree and spices, then stir well and cook for another minute or two.

Stir in the lentils and chickpeas, then pour in the stock. 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’.

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.

Serve the sweet potatoes sliced open and filled with the stew and a few dollops of tahini yoghurt. Add a sprinkling of fresh parsley and pomegranate seeds to serve.

 

– READ MORE: Roasted Garlic & Sweet Potato Soup Recipe –