Loaded Baked sweet potatoes w/ creamy mushroom lentils Recipe Serves 6 Save, share, and tag your people below 🤍 Serves 6 Save, share, and tag your people below 🤍 Ingredients • 3 large Japanese sweet potatoes, halved lengthwise • 3 tbsp extra virgin olive oil, using @canaan.palestine divided • Salt & pepper, to taste • 1 small yellow onion, finely diced • 1 container (8 oz) cremini mushrooms, diced small • 2 cloves garlic, minced • 1 lb steamed lentils (like Trader Joe’s) or about 3 cups cooked lentils • 1 cup raw cashews, soaked if not using a high-speed blender • 1 cup water • 1 cup salsa verde (store-bought or homemade from my book Plantas 😉) • Butter for finishing sweet potatoes Optional toppings: • Crumbly cheese (or vegan feta) • Cashew crema or sour cream • Fresh cilantro, chopped • Avocado slices Directions 1. Bake the sweet potatoes Preheat oven to 400°F (200°C). Place the halved sweet potatoes cut-side down on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt. Roast for 30 minutes, flipping at the 20-minute mark, until fork tender and caramelized. 2. Make the cashew milk In a high-speed blender, blend cashews and water until completely smooth and creamy. Set aside. 3. Cook the lentils If making lentils from scratch, cook according to package directions (about 25 minutes). If making salsa verde from scratch, prepare that as well. 4. Sauté the aromatics & mushrooms In a large pan over medium heat, warm 1 tbsp olive oil. Add onion and sauté for 3 minutes. Stir in the diced mushrooms and cook for 5–6 minutes, until softened and lightly browned. Add garlic and sauté for another 2 minutes. Season with a pinch of salt and pepper. 5. Simmer the creamy lentils Stir in the cooked lentils, cashew milk, and salsa verde. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt as needed. 6. Assemble & serve Once sweet potatoes are out of the oven, butter them generously & sprinkle salt. Spoon the creamy salsa verde lentils over the sweet potatoes. Finish with your choice of toppings
