I find myself stuffing sweet potatoes with just about anything these days. They’re not only packed with antioxidants, vitamins and minerals, but they’re an anti-stress food and who doesn’t need that at the end of a long work day? You can seriously stuff this beta carotene bomb with just about anything. For something more filling, Indian lentil stew, or dal as it’s traditionally known, makes for a warming and satiating topper. Add a scoop of creamy greek yogurt and pop of pomegranate and dinner is healthy and gourmet!
Dal Stuffed Sweet Potato
2 medium sized sweet potatoes
1 T. butter, ghee or coconut oil
1-2 cloves garlic, peeled and minced
1/2 yellow onion, peeled and finely chopped
1 tsp. fresh ginger, grated
1 tsp. organic turmeric
1 tsp. organic cardamom, ground
pinch organic chili flakes
1/3 cup tomato sauce
2 carrots, sliced
1 cup red lentils, cooked
3 cup water
generous pinch of sea salt flakes
1 cup baby spinach
1/2 cup organic full fat Greek yogurt
handful toasted pumpkin seeds
handful pomegranate, seeds
fresh cilantro, chopped
Preheat the oven at 400°F. Give each sweet potato a tiny slit at the top and place them on a baking pan. Bake for about 45-60 minutes or until the skin is crisp and the flesh is soft. Prepare the dal while the potatoes are in the oven.
Place a large pot on medium heat. Add butter, onion, garlic, ginger, turmeric, cardamom and chili flakes. Saute for a few minutes, until the onion is soft and the kitchen has a lovely scent from all the spices, then add the tomato sauce. You can add a splash of water if they start to get burned. Add the lentils and let cook for a couple more minutes, then add water and salt and give it a good stir. Decrease the heat when it starts to boil, put the lid on and let simmer for 15-25 minutes (depending on the lentils). Stir occasionally to make sure the lentils aren’t getting burned. Add more water if needed. Remove from the heat when the lentils almost have dissolved and add spinach. Taste and add more salt or spices if needed.
Place the baked sweet potato on a plate. Cut at the top and squeeze the ends together to open. Add a couple of spoonfuls lentil stew in the potato. Top with yogurt, pumpkin seeds, pomegranate seeds, fresh cilantro and some freshly ground black pepper.