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Moroccan Stuffed Sweet Potatoes

Sweet potatoes stuffed with hearty black lentils and Harissa spiced veggies make a prefect meal for dinner or meal prep for the week.
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Prep Time 45 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Calories: 519
Ingredients Method

Ingredients
  

  • 6 Small Sweet Potatoes
  • 1 cup Black Lentils
  • 8 oz Crumbled Tempeh
  • 1 tsp Cumin
  • 1 tbsp Harissa Seasoning
  • 1 ½ tbsp Harissa Paste
  • 4 Cloves of Garlic Minced
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • 1 tsp Paprika
  • ½ tbsp Grated Ginger
  • 1 Yellow Bell Pepper
  • 1 Medium Onion
  • 14.5 oz Diced Tomatoes
  • ½ cup Diced Dried Apricots
  • 2 tbsp Olive Oil
Lemon Tahini
  • 1/2 cup tahini
  • Juice of 1 large lemon
  • 3 tbsp water
  • 1 tbsp Maple Syrup
  • ½ tsp Salt
Garnish
  • Mint
  • Parsley
  • Slivered Almonds

Method
 

  1. Preheat oven to 450 degrees.  Scrub sweet potatoes and wrap each individualpotato in foil.  Bake in oven until soft(approximately 40 min for small sweet potatoes)
  2. Cook lentils per package instructions
  3. Whisk all ingredients for lemon tahini together.It will appear to be watery and separated at first but continue to whisk until combined to form a smooth texture.
  4. Heat olive oil on medium heat, dice onion and pepper.
  5. Sauté onion and pepper on medium heat until onions are translucent.
  6. Add the garlic and ginger, sauté for 3 more minutes.
  7. Add the dried spices (cumin, cinnamon, salt, paprika,harissa seasoning) and sauté for a minute.
  8. Add the harissa paste and sauté for another minute.
  9. Add the crumbled tempeh and diced apricots.
  10. Deglaze the pan with the diced tomatoes and let simmer on medium low heat for 10 minutes.
  11. Add spinach, remove from heat once wilted
  12.  Slit potatoes down the center.  Place a scope of lentils in, then a largescope of the Moroccan tempeh mixture.
  13. Garnish with mint, parsley, cilantro and almonds.  Drizzle with tahini and serve.