Vegetarian Stuffed Sweet Potato
2TBSP avocado oil
1 1/2C walnuts
1 onion – finely diced
1 large garlic clove – minced
1 ½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons tamari or soy sauce
2 tablespoons tomato paste
1TBSP balsamic vinegar
1/2 - 1 cup water
2TBSP sun-dried tomatoes
2TBSP sprouted lentils
2 handfuls rocket
4 orange sweet potatoes
Cracked black pepper and sea salt
Heat oven to 180 degrees.
Wash and dry your sweet potato, prick with a fork, place on a lined tray in heated oven and bake for 45-50 mins, until soft.
While sweet potatoes are cooking, put the walnuts and cashew nuts in a bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then blitz in a food processor until finely chopped.
Heat the avocado oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the spices and herbs and cook for a further minute. Add a little more oil if the pan is too dry.
Add the chopped nuts through the spices, with the balsamic vinegar, tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.
To serve, cut the sweet potato in half, scoop a little of the flesh to make room to top with the nut mixture, followed by rocket, sun dried tomatoes, sprouted lentils and salt and pepper to taste.
Serve with a side salad or extra veggies