3-4 sweet potatoes (medium sized)
CREAMY LENTIL FILLING
1 can lentils
1 garlic clove (finely chopped) or 1 tsp garlic powder
1 tsp smoked paprika
4 tbsp nutritional yeast flakes
2/3 cup unsweetened almond milk
2 tsp tapioca flour – arrowroot flour or corn flour will also work
2 large handfuls baby spinach
salt and pepper to season
olive oil for cooking
2 spring onions
2 large handfuls rocket or baby spinach
2 tbsp tahini
Preheat oven to 180ºC.
1. Wash your sweet potatoes and prick a few times with a fork. Place the potatoes on a baking tray and bake in the oven until soft, which should take around 45 mins – 1 hour, depending on the size. [You can place a piece of baking paper under the potatoes to stop them sticking to the tray.]
2. While the potatoes are cooking, make the lentil filling. Whisk together the almond milk and tapioca flour in a mug and set aside. Heat a small pan over moderate heat and add the canned lentils, rinsed and drained, to the pan along with a tablespoon of olive oil. Stir in the garlic, smoked paprika and nutritional yeast. Then pour over the almond milk mixture and continue to cook until the mixture gently bubbles and the sauce starts to thicken. Finally stir through the baby spinach until wilted, and season with salt and pepper as desired.
3. Make a quick tahini dressing by combining the tahini, a squeeze of lemon juice, a few tablespoons of water and a pinch of salt. Whisk it together, adding a little extra water or tahini as needed until you get a nice consistency. While you are preparing everything, also finely chop the spring onion and rinse the salad leaves if necessary.
4. When the sweet potatoes are cooked, allow to cool slightly then cut open down the centre. Layer in a handful of rocket or spinach leaves, top with some lentil mixture and finish with chopped spring onion and a drizzle of tahini dressing.