Roasted Sweet Potatoes Stuffed with Herbed Quinoa, Beluga Lentils, and Lemon Tahini Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pierce the sweet potatoes several times with a fork, place them on a baking tray, rub with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 40 to 50 minutes, until very tender in the center.

2. 2

   While the sweet potatoes roast, cook the quinoa with 240 ml (1 cup) water and a pinch of salt in a small saucepan. Bring to a boil, lower the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

3. 3

   In another saucepan, cook the beluga lentils with 480 ml (2 cups) water for 20 to 25 minutes, until tender but still holding their shape. Drain if needed and set aside.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook for 5 minutes until softened. Stir in the garlic, ground cumin, and smoked paprika, and cook for 1 more minute, stirring.

5. 5

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Add the cooked quinoa, cooked lentils, parsley, mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, cook for 2 minutes, and remove from the heat.

6. 6

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.

7. 7

   In a bowl, whisk together the tahini, lemon juice, lemon zest, maple syrup, 1 tablespoon olive oil, 2 to 4 tablespoons water depending on the texture you want, 1/4 teaspoon salt, and the remaining black pepper. Whisk until smooth and pourable.

8. 8

   When the sweet potatoes are ready, split them lengthwise without cutting all the way through and gently fluff the centers with a fork. Fill them with the quinoa and lentil mixture.

9. 9

   Drizzle each stuffed sweet potato with the tahini cream and finish with pomegranate arils and toasted pumpkin seeds. Serve hot.