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Herb baked sweet potato with mushroom and lentil chili
Ingredients
HERB SALTED BAKED SWEET POTATO
- 4 sweet potatoes
- Coarse sea salt, to taste
- Fresh mixed herbs
- Olive oil, for drizzling
MUSHROOM AND LENTIL CHILI
- ½ cup raw nuts
- 1 sweet onion
- 1 red pepper
- 2 jalapeño peppers, seeds removed
- 1 garlic head
- 2 cups cremini mushrooms, chopped
- 2 tablespoons olive oil
- 3 tablespoons chili powder
- 1 tablespoons ground cumin
- 1 teaspoon sea salt
- 1 tablespoon chopped oregano
- 2 teaspoons smoked paprika
- 500 millilitres canned tomatoes
- 2 tablespoons tamari
- 1 cup dried mushrooms
- 1 cup water
- 5 cups vegetable stock
- 1 cup green lentils
- 1 cup bulgar wheat
- 1 small can black beans, rinsed & drained
LIME CREMA
- 1 cup sour cream/Greek yogurt
- 2 limes
- 1 garlic clove, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Directions
HERB SALTED BAKED SWEET POTATO
- Blend fresh herbs in food processor until fine then add salt and mix.
- Lay herb salt in an oven-proof dish and add sweet potatoes on top. Drizzle with olive oil and bake for 20-30 minutes at 375F.
- Slice and top with chili and lime crema.
MUSHROOM AND LENTIL CHILI
- In a skillet pan, toast the nuts until golden and aromatic. Pop them in a food processor and finely grind then set aside.
- Add the onion, jalapeños, peppers, mushrooms and garlic to the food processor and blend until well chopped. Set aside.
- Add the oil to a preheated large pot on medium-high and add the veggies and sweat for seven to ten minutes until golden.
- Add the spices and toast for one minute.
- Add the salt, tomatoes, vegetable stock, soaked mushrooms, water and tamari and bring to a boil.
- Reduce to a simmer and add the nuts, bulgar, beans, lentils, and stew for 30-40 minutes or until the lentils are cooked.
LIME CREMA
- Roll the limes to soften and extract more. Juice and zest both limes into the cup of yogurt.
- Add all the juice, garlic, cumin and salt too and stir to combine. Place in the refrigerator and let the crema sit for at least a couple of hours.
