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Tex-Mex Loaded Sweet Potatoes with Chipotle Tahini

COOK TIME
45 mins
PREP TIME
20 mins
SERVINGS
5
RATE THIS RECIPE
(9)
Kevin Curry's No-Fuss Enchilada Meat Loaf Muffins + Berry Blast Smoothie + Loaded Sweet Potato
Kevin Curry's No-Fuss Enchilada Meat Loaf Muffins + Berry Blast Smoothie + Loaded Sweet PotatoNathan Congleton / TODAY
COOK TIME
45 mins
PREP TIME
20 mins
SERVINGS
5
RATE THIS RECIPE
(9)

Ingredients

Sweet Potatoes
  • 5 small sweet potatoes (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup diced red onion
  • 1 celery stalk, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup black (beluga), red or green lentils
  • 2 cups no salt-added vegetable stock, plus more as needed
  • Sea salt and freshly ground black pepper, to taste
  • Chipotle Tahini
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 3 tablespoons chipotle sauce
  • 1 teaspoon ground cumin
  • Sea salt and freshly ground black pepper, to taste
  • Chef notes

    While traveling in Israel, a few years ago, I had an amazing farm-to-table experience with a vegetarian chef. One of my favorite dishes was a stone oven-roasted sweet potato smothered in lentils and topped with tahini. When I returned to the US, I tried my own twist on the dish, incorporating familiar Latin flavors. I decided to use black lentils because I love the way they make the other colors in the dish pop; a natural reminder to eat a "rainbow" every meal.

    Swap options: For a lower carb dish use only half of sweet potato. For a heartier meal, serve with brown rice, couscous, quinoa or cauliflower rice.

    Preparation

    For the sweet potatoes:

    1.

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    2.

    Wash the sweet potatoes, poke a few holes in them with a fork, and place them on the baking sheet. Bake in the oven until they are tender and can easily be pierced with a fork, 50-55 minutes.

    3.

    To a large nonstick skillet over medium heat, add the olive oil, garlic, onion and celery. Cook until the onion begins to brown, about 3-5 minutes. Add the thyme and oregano to the skillet and cook for about 1 minute.

    4.

    Add the lentils to the skillet, stirring to ensure that each lentil is coated with oil and seasoning.

    5.

    Add the stock and bring to a light simmer. Stir occasionally and cook, partially covered, until the lentils are tender and the sauce is thick, 35-40 minutes. If you notice the liquid level getting very low at any point, add 1/4 to 1/3 cup of water. Season to taste with salt and pepper.

    For the chipotle tahini:

    Whisk together the tahini ingredients. Cover and set aside in the fridge. To make it thinner, add freshly squeezed lemon juice or water 1 tablespoon at a time until you reach the desired consistency.

    To serve:

    Slice open a baked sweet potato and fluff the flesh with a fork. Top with a serving of lentils, followed by a teaspoon or two of chipotle tahini. Garnish as desired.