Tubers & Troopers
Baked Sweet Potatoes Stuffed with Savory Lentil, Split Pea, and Vegetable Pilaf
1 hour 20 minutes
Serves 4
DinnerMediterraneanDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Here’s a dinner with Mediterranean inspiration that turns baked sweet potatoes into vessels for a robust pilaf packed with protein and veg. You’ll learn how to layer textures by roasting, sautéing, and simmering for a multi-dimensional stuffed spud that’s far more than the sum of its roots.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Prick the sweet potatoes with a fork, rub with 1 tablespoon olive oil, and set on a baking sheet. Bake until easily pierced with a knife, 50 to 60 minutes.
- 02While sweet potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and carrot, cooking 5 minutes until softened.
- 03Stir in eggplant and zucchini, sautéing 7 minutes until eggplant is golden and vegetables are tender.
- 04Add garlic, cumin, and smoked paprika. Toast for 1 minute until fragrant.
- 05Sprinkle in the flour and stir constantly for 1 minute to coat the vegetables.
- 06Pour in the rinsed lentils, split peas, and rice. Stir to combine.
- 07Add vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until grains and legumes are tender and liquid is absorbed.
- 08Remove from heat and fold in parsley. Season with salt and pepper to taste.
- 09Once sweet potatoes are baked and cool enough to handle, slice each in half lengthwise and gently scoop out a shallow trench in each, leaving a 1/4-inch border.
- 10Drizzle the hollowed potatoes with the remaining 1 tablespoon olive oil and lightly season the flesh with salt and pepper.
- 11Fill each sweet potato half generously with the warm pilaf. Serve with lemon wedges alongside for squeezing over the top.
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