Smoky lentil stuffed sweet potatoes are vegan and gluten-free with a one-two punch of protein and fiber. Serve with a side salad for a hearty, healthy meal. ^^ CLICK TO SEE FULL RECIPES ^^ | Vegetarian | Vegetarian Recipes | Vegetarian Meals | Vegetarian Recipes Dinner | Vegetarian Meal Prep | Vegetarian Dinner | Vegetarian Recipes Healthy | Vegetarian Recipes Easy | Vegetarian Recipes High Protein
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Yield: 4 Servings
Ingredients: 3 Tbsp. tomato paste 1 shallot, minced 2 Tbsp. extra-virgin olive oil 3 garlic cloves, minced 4 medium sweet potatoes ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.
And then, While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.
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