Ingredients:
2 large sweet potatoes
1 onion, diced
1 Tbsp smoked paprika
1/2 Tsp cumin powder
1/4 Tsp cinnamon powder
1/2 Tsp chili powder
1/2 Tsp turmeric powder
1 cup cooked black lentil
1/2 cup corn kernels
1/2 cup parsley, chopped
salt to taste
Instructions:
1. Preheat oven to 400F. Rinse and dry the potatoes. Prick several times with a fork. Then wrap potatoes in aluminum foil. Bake for about 1 hour or until soft when you prick with a fork.
2. In a large frying pan over medium heat, Add the onion and sauté, stirring occasionally, for 5 minutes or until translucent. Add the smoked paprika, cumin, cinnamon, chili, turmeric and salt. Stir well and cook for 1-2 minutes. Add black lentil and corn. Cook for 4-5 minutes and stir occasionally.
3. Cut potatoes in half and gently press apart or scrape out part of the soft potato flesh. Place the filling in the potatoes. Sprinkle with parsley. Garnish with green salad and plant-based white sauce.
