Sweet Potato Boats

with Lentils, Pecans and Pomegranate

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Instructions

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1 Prep and roast

Preheat the oven to 240°C/220°C. Thoroughly wash the unpeeled sweet potatoes. Slice the sweet potatoes in half lengthwise. Place them, cut-side up, on a lined baking tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 min, then cover lightly with a piece of foil and roast for 20 min further or until soft.

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2 Make stuffing

Meanwhile, peel and finely chop the onion, garlic and carrots. Chop the sun dried tomatoes. Heat a pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and carrot and cook for 5 min. Add the garlic and sun dried tomatoes and fry for 2 min. Add the thyme, vinegar, drained lentils, water, salt and pepper. Simmer until all the water has evaporated.

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3 Stuff and bake

Chop the pecan nuts and parsley roughly. Remove the sweet potatoes from the oven. Use a spoon to press down the inside of the sweet potatoes, creating a mould. Pile the stuffing into the sweet potatoes and top with the chopped pecan nuts. Bake for 5 min further.

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4 Finish and serve

Meanwhile, combine the pomegranate seeds, olive oil and 1/1.5/2 Tbsp of lemon juice in a bowl. Season with salt and pepper. Once ready, drizzle the sweet potato boats with the pomegranate dressing. Garnish with the chopped parsley.

Tips for fussy eaters

Keep the sweet potatoes and the stuffing separate.

Pro tip

Make sure the sweet potatoes are cooked all the way through. Cooking times can vary depending on oven and potato size.

Hearty and nutritious, this dish is comforting and warming.

Cooking Time: 50 min

Cals 659.1 · Prot 27.7 · Carbs 110.5 · Fat 15.7

Ingredients

Number of people

Boats

Sweet potatoes 600.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp

Stew

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 1.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Dried thyme 2.00 Grams
Balsamic vinegar 30.00 ML
Canned lentils 265.00 Grams
Water 150.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Pecan nuts 40.00 Grams
Fresh parsley 15.00 Grams
Pomegranate seeds 125.00 Grams
Olive oil 2.00 Tbsp
Lemon 1.00 Pieces
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Hearty and nutritious, this dish is comforting and warming.

Cooking Time: 50 min

Cals 659.1 · Prot 27.7 · Carbs 110.5 · Fat 15.7

Instructions

photo

1 Prep and roast

Preheat the oven to 240°C/220°C. Thoroughly wash the unpeeled sweet potatoes. Slice the sweet potatoes in half lengthwise. Place them, cut-side up, on a lined baking tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 min, then cover lightly with a piece of foil and roast for 20 min further or until soft.

photo

2 Make stuffing

Meanwhile, peel and finely chop the onion, garlic and carrots. Chop the sun dried tomatoes. Heat a pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and carrot and cook for 5 min. Add the garlic and sun dried tomatoes and fry for 2 min. Add the thyme, vinegar, drained lentils, water, salt and pepper. Simmer until all the water has evaporated.

photo

3 Stuff and bake

Chop the pecan nuts and parsley roughly. Remove the sweet potatoes from the oven. Use a spoon to press down the inside of the sweet potatoes, creating a mould. Pile the stuffing into the sweet potatoes and top with the chopped pecan nuts. Bake for 5 min further.

photo

4 Finish and serve

Meanwhile, combine the pomegranate seeds, olive oil and 1/1.5/2 Tbsp of lemon juice in a bowl. Season with salt and pepper. Once ready, drizzle the sweet potato boats with the pomegranate dressing. Garnish with the chopped parsley.

Tips for fussy eaters

Keep the sweet potatoes and the stuffing separate.

Pro tip

Make sure the sweet potatoes are cooked all the way through. Cooking times can vary depending on oven and potato size.

Ingredients

Number of people

Boats

Sweet potatoes 600.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp

Stew

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 1.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Dried thyme 2.00 Grams
Balsamic vinegar 30.00 ML
Canned lentils 265.00 Grams
Water 150.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Pecan nuts 40.00 Grams
Fresh parsley 15.00 Grams
Pomegranate seeds 125.00 Grams
Olive oil 2.00 Tbsp
Lemon 1.00 Pieces
Salt 0.50 Tsp
Black pepper 0.50 Tsp
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