Vegan Sweet Potato Dinner

food52.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

subheading: For The Sweet Potatoes:

4 medium sweet potatoes, scrubbed

1 cup (200 grams) dried brown or pardina lentils, rinsed

1 tablespoon olive oil

1 teaspoon cumin seeds

1 small white or yellow onion, diced

3 cloves garlic, finely minced

2 tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, drained

1 tablespoon finely grated or minced fresh ginger

1 / 4 teaspoon ground cinnamon

1 / 2 teaspoon sweet paprika

1 tablespoon harissa paste (or 1 teaspoon ground chili powder)

1 / 2 teaspoon salt

4 cups firmly packed baby spinach

2 tablespoons pomegranate molasses (optional)

1 / 2 cup lemon tahini dressing (below)

Optional toppings: chopped fresh parsley, chopped fresh cilantro, snipped fresh chives, or chopped scallions

subheading: For The Lemon Tahini Dressing:

1 / 4 cup tahini

1 clove garlic, finely minced or grated

2 tablespoons freshly squeezed lemon juice

1 / 2 teaspoon agave nectar or maple syrup

1 / 4 teaspoon salt

1 / 8 teaspoon freshly ground black pepper

Note: Ingredients may have been altered from the original.

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer