Whether a you’re enjoying these Moroccan Sweet Potatoes as a side dish (as my husband enjoyed them alongside grilled chicken) or a main dish (how I ate them), they are savory, satisfying and delicious!
Moroccan Sweet Potatoes
Sweet potatoes stuffed with a Moroccan-spiced mix of lentils, spinach & tomatoes and topped with a lemony tahini dressing and fresh herbs. Perfectly meatless main or side dish. Recipes via The Full Helping's Book Power Plates. Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
Moroccan Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
- 1 cup (200 g) dried brown or pardina lentils, rinsed (I used brown lentils)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 small white or yellow onion, diced
- 3 cloves garlic, finely minced
- 2 tomatoes, chopped, or 1 (14.5 oz, or 411 g) can diced tomatoes, drained (I used diced tomatoes)
- 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon sweet paprika
- 1 tablespoon harissa paste, or 1 teaspoon ground chili powder (I used chili powder)
- 1⁄2 teaspoon salt
- 4 cups (120 g) firmly packed baby spinach
- Water, as needed
- 2 tablespoons pomegranate molasses (optional - I didn't use)
- 1⁄2 cup (125 ml) Everyday Lemon Tahini (See below)
Optional toppings: Chopped fresh parsley, chopped fresh cilantro, snipped fresh chives or chopped scallions
Everyday Lemon Tahini Dressing (Males ⅔ to ¾ cup) (160 TO 175 ML)
- 1⁄4 cup (60 ml) warm water, plus more if desired
- 1⁄4 cup (60 g) tahini
- 1 clove garlic, finely minced or grated
- 2 tablespoons freshly squeezed lemon juice
- 1⁄2 teaspoon agave nectar or maple syrup
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
Instructions
- Moroccan Sweet Potatoes
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork - tender.
- Meanwhile, cook the lentils by placing them in a large pot covered with 3 to 4 inches of water. Bring to a boil, then lower heat and simmer until tender, about 18-20 minutes. Drain and rinse under cool running water. Set aside.
- Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup (60 ml) if needed to prevent sticking. Stir in the pomegranate molasses.
- Taste and adjust seasonings if desired.
- Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin.
- Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs.
Everyday Lemon Tahini Dressing
- Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.
- If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired
- consistency.
- Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.
