Bar Food Make over The Totally Loaded Sweet Potato



Bar Food Makeover: The Totally Loaded Sweet Potato

Feb 10, 2015
Sweet Potato Stuffed

The number one thing that keeps me from cooking at home is cleanup. That’s why this stuffed sweet potato recipe is so great: One sheet pan (which requires no cleanup, thanks to the parchment paper), one pot, and you can have a delicious vegetarian dinner in 45 minutes.

Serves2

2 med sweet potatoes
2 Tbsp sunflower oil (or another neutral, high-heat oil)
1 yellow onion, sliced
3 cloves garlic, minced
1 fresh jalapeño, seeded and minced
1 tsp ground cumin
1/2 tsp curry powder
Pinch of cayenne
1/2 c dried green lentils
1/2 c quinoa
2–3 c water
Cilantro leaves, gomasio, pumpkin seeds, and coconut cream for garnish (optional)

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1.Heat oven to 400ºF. Using fork, poke several holes into sweet potatoes. Place them on parchment lined baking sheet, drizzle with olive oil, and bake until flesh has begun to brown and is very soft, 45 minutes to 1 hour.
2.Heat oil in medium skillet. Add onion and cook over medium heat until soft, 3 to 5 minutes. Add garlic and jalapeno and cook until onion begins to brown, 3 to 4 minutes more. Add cumin, curry powder, and cayenne.
3.Add lentils, quinoa, and water, and stir to incorporate. Bring to a boil, cover partially, and cook about 25 minutes. Check halfway through to ensure the lentils and quinoa are covered with water. Add more if necessary.
4.Remove sweet potatoes from oven and cut slit down the center of each. Spoon stew over potatoes. Garnish with handful of cilantro; sprinkle of gomasio and/or pumpkin seeds; and drizzle of coconut cream, if desired.






Video: Easy Potato Gnocchi (Leftover Makeover) | Ep. 1302

Bar Food Makeover: The Totally Loaded Sweet Potato
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Date: 12.12.2018, 16:37 / Views: 33531