After a nice long vacation of eating all the good things in life, it’s time to get back to normal and reset the body with some healthy food. Don’t be sad, healthy can still taste good. Case and point, these Black Dhal Stuffed Sweet Potatoes.
I had this for lunch all week and it was just what the doctor (and my taste buds) ordered. This dish is super filling, full of fiber from the sweet potatoes and lentils, plus it’s great for taming inflammation with the addition of turmeric. Inspired by traditional Indian dhal, it is rich in flavor from the delicious exotic spice blend. Not so exotic that you can’t find the ingredients at your local grocer. I wouldn’t do you like that 😉 The dhal freezes wonderfully too if you have any leftovers, strong emphasis on IF.
This is a great little detox meal, perfect for the post-summer vacation junk food extravaganza.
Wash sweet potatoes and place on a baking sheet. Bake at 400 degrees for 40-60 minutes until nice and fork tender.
Meanwhile, chop up some garlic…
Cook garlic and onion over medium heat for 3-5 minutes.
Add in all the spices.
Mix together until fully incorporated and the spices become fragrant.
Get your black lentils. Rinse well. Don’t skip this step or you may have some trouble digesting them. That is one mistake I’ll never make again!
Add lentils to the pan.
Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat to a simmer. Continue simmering uncovered for 30-45 minutes until lentils are soft and have absorbed most of the liquid.
Open the sweet potato and spoon the lentils over the top. Garnish with fresh cilantro leaves. This recipe makes 4-3/4 cup servings, enough to spoon over 4 sweet potatoes.
Have a happy and healthy week!
- 4 sweet potatoes
- 3 cloves garlic
- 1 onion
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon mustard powder
- 1 teaspoon curry powder
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 cup dried black lentils
- 1½ cups vegetable stock
- 1 13.5 oz can of coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Preheat oven to 400 degrees.
- Wash sweet potatoes and place on a baking sheet. Bake for 40-60 minutes until nice and fork tender.
- Meanwhile, chop up garlic and onion.
- Heat a pot over medium heat. Cook for 3-5 minutes.
- Add in turmeric, ginger, mustard powder, curry powder, cinnamon and cayenne. Mix together until fully incorporated and the spices become fragrant.
- Rinse the lentils well. Add them to the pot. Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat to a simmer. Continue simmering uncovered for 30-45 minutes until lentils are soft and have absorbed most of the liquid. Salt and pepper to taste.
- Open the cooked sweet potato and spoon the lentils over the top. Garnish with fresh cilantro leaves.
Recipe slightly adapted from Goop.
I’m sharing these delicious gems with my friends over at our weekly Fiesta Friday Party!