Ingredients

The following ingredients have 2 Servings
  • 1/2 cup dry beluga lentils/caviar black lentils (picked through and washed or other brown lentils)
  • 3/4 cup water (or more water depending on the lentils used)
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp dry thyme
  • 1 to 2 chipotle chili in adobo sauce (use less for less spice)
  • 1/2 cup corn (frozen or fresh or other other veggies)
  • 3-4 sweet potatoes
  • guacamole (vegan sour cream/mayo/cashew cream, cilantro, lemon juice for garnish)

Instruction

  • Preheat the oven to 400 degrees F / 200ºc. Poke holes in the sweet potatoes and bake for 50 minutes to an hour until tender. Poke a few more holes mid way through baking.
  • Wash and drain the lentils. Add to a pan with 3/4 cup water and bring to a boil at medium heat. 4-5 minutes.
  • Lower the heat to low-medium and cook partially covered for 15 minutes. Add more water if the lentils begin to stick. Adjust water according to lentils used.
  • Add the salt, spices, chopped chipotle pepper and corn to the lentils. Mix well and cook for 5 minutes or until the lentils are tender.
  • Remove sweet potatoes from the oven, cool slightly. Slice the baked sweet potatoes. Load them up with the lentil mixture. Add a dollop of guacamole, vegan sour cream or cashew cream, chopped cilantro, lemon juice. use any other toppings like salsa, pickled jalapenos etc.