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–+ servings
4.91 from 10 votes

Moroccan Inspired Sweet Potatoes

Author - Gena Hamshaw
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Yields: 4 servings

Ingredients

  • 4 medium sweet potatoes, scrubbed
  • 1 cup dried brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 small white or yellow onion, chopped
  • 3 cloves garlic, minced finely or grated on a microplane
  • 2 tomatoes, chopped, or 1 (14.5 ounce or 411 g) can diced tomatoes, drained
  • 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger
  • 1/4 teaspoon 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
  • water, as needed
  • 2 tablespoons pomegranate molasses
  • Optional: chopped fresh parsley, fresh cilantro, or scallions

Everyday Lemon Tahini Dressing

  • 1/4 cup water, plus more as needed
  • 1/4 cup tahini
  • 1 small clove garlic, finely minced or grated on a microplane
  • 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

Instructions

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender.
  • To cook lentils, put them in a pot and add water to cover by 3 to 4 inches. Bring to a boil, then lower the heat and simmer the lentils until they're tender (taste a few to check), about 25 minutes. Drain and rinse under cool running water before using them.
  • Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup (60 ml) if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired.
  • Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs.

Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.