Moroccan Stuffed Sweet Potato (Vegan)
I’m allllll about the comfort food at the moment!! Soups, curries, potatoes the lot. I blame the weather but hey, who doesn’t love coming home to something warm, delicious and truly comforting? This recipe is part of my collaboration with ‘Love food Hate waste’ where i challenge you to create a no-waste meal. Teaching you guys about how wasteful we can be with our cooking from skins we throw away to loaves of bread.
2 Medium sweet potatoes
1 Packet of ready cooked lentils
1 Medium aubergine
1 Red pepper
1 TBSP Tomato puree
2 TBSP Water
1 TBSP Cumin
1 TBSP Garlic
1 TBSP Tamari
1 TBSP Ginger
1 TBSP Cinnamon
Fresh chilli and coriander to taste
1.Half your sweet potatoes lengthways, score, top with coconut oil and bake for 30 mins on 160 degrees
2.In the mean time, chop your aubergine and pepper and fry in coconut oil till soft, add your tomato puree, herbs and spices then pour in the lentils.
3.Once combined and the potatoes are ready, layer the moroccan stuffing onto the skins then season to taste.