Vegan Sloppy Joe Stuffed Sweet Potatoes
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Recipe Card
ingredients
- 2 pieces fresh Sweet Potatoes
- 1 cups fresh Brown Lentil
- 1 teaspoon Olive Oil
- 1 pieces medium Red Onion
- 4 cloves chopped Garlic
- 1/2 pieces fresh Green Bell Pepper
- 1/2 teaspoons fresh Ground Cumin
- 1 teaspoons fresh Chili Powder
- 1/2 teaspoons Paprika,
- 2 tablespoons Coconut Sugar,
- 15 ounce container Tomato sauce,
- 2 tablespoons Mustard Sauce,
- 1 tablespoons Dark Soy Sauce,
- 1/2 teaspoons Cider vinegar,
- 1 To Taste Salt and Pepper,
Method
Step 1
Prick the Sweet Potatoes using a fork in several places. Place it on a high rack in the oven and microwave on high for about 12-14 minutes.
Step 2
Meanwhile, Take a saucepan with 2 cups of Water or Vegetable broth and bring it to a boil. As it comes to a boil, add the Lentil and simmer for 7-8 minutes uncovered. It should get thoroughly cooked but should not turn mushy!
Step 3
In the meantime, heat olive oil in a pan. As the oil shimmers, add the chopped onions, minced garlic, and chopped bell peppers. Saute over medium-high heat until they tenderize for 4-5 minutes.
Step 4
Season with Salt & Pepper. Add some ground cumin, chili powder, paprika, tomato sauce, mustard sauce, Soy Sauce, Cider Vinegar, Coconut Sugar. Stir to combine everything. Now, add the cooked Lentil and stir until combined. Cook for 5-6 minutes until thoroughly heated through stirring occasionally.
Step 5
Finally, take the Sweet Potatoes out of the oven. Cut open the sweet potatoes in half, lengthwise. Press open to make your sweet potato into a well. Use a fork to scoop out some of the flesh of the sweet potato. Mix the remaining Sweet Potato flesh with the vegan sloppy joe filling. Stuff this in the well of the Sweet Potato. Make a mound.
Step 6
Top with chopped Cilantro and Avocado Crema.