Vegan Picadillo Stuffed Sweet Potatoes

Ingredients

• 4 medium Sweet Potatoes
• 1 cup Green Lentils
• 2 cups Water
• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 Green Bell Pepper
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1/4 cup Raisins
• 1/4 cup Olives
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1 Bay Leaf
• 1/2 cup Vegetable Broth
• to taste Salt
• to taste Pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash the sweet potatoes and prick them with a fork. Bake for 40-50 minutes, or until soft.
3. 3While the sweet potatoes are baking, cook the lentils. Rinse lentils and add them to a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
4. 4In a large skillet, heat olive oil over medium heat. Sauté the diced onion and bell pepper until softened.
5. 5Add the minced garlic and cook for another minute.
6. 6Stir in the tomato paste, raisins, olives, cumin, oregano, and bay leaf. Cook for 2-3 minutes.
7. 7Add the cooked lentils and vegetable broth to the skillet. Simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
8. 8Remove the bay leaf. Once sweet potatoes are cooked, slice them open and fill with the vegan picadillo.
9. 9Serve hot.

Related Guides