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Mexican Stuffed Sweet Potato Boats

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant Based
CALORIES
295kcal
protein
9.8g
carbs
37g
fat
9.6g
serves
4serves

Introduction

Shhhhhh…can you hear that?

It’s people gasping and screaming “That’s not keto!”

Uh huh, I know.
I eat completely gluten and sugar free but do include the very occasional grains into my diet.

And if I’m going to eat a higher carb meal, I would much rather it came from sweet potato than junk.

I firmly believe in knowing what your body can and can’t tolerate and eating in a way that suits it.
We are all different and no one-size will fit all of us.

Do I personally function better on a low carb diet? Absolutely.
Will I still “indulge” with some healthy carbs like this? Totes.

I love these Taco Boats because they are so easy to make either meat free or completely vegan.

Full of flavour and so comforting, they’re perfect for a mid-week meal.

Even better, the lentil taco mixture makes twice as much as this recipe needs, so you can freeze the other half or have it for lunches or another dinner.

Winner, winner, double dinner!

Make it. Post it. Tag me.
Enjoy!

The recipe

Ingredients

1 carrot – approx 100 grams
1 leek – approx 100 grams
2 celery stalks – approx 150 grams
1 tablespoon olive oil / coconut oil
375 bag bag of dried green lentils
400 grams tomato passata
2 tablespoons tomato paste
4 cups of stock – chicken or vegetable
1/2 teaspoon of cumin
1 teaspoon of ground coriander seeds
1 tablespoon of taco seasoning
1 teaspoon of onion powder
3 teaspoons of minced garlic
2 tablespoons of coconut aminos
salt and pepper
2 large sweet potatoes – 1 kg total
1 cup of sour cream / coconut yoghurt
Fresh coriander

Directions

Step 1
Pre-heat your oven to 180 degrees C
Step 2
Scrub the sweet potatoes, prick them all over with a knife and then wrap them in foil.
Step 3
Place in the oven and bake for 30-45 minutes, until softened. Keep them warm in the foil until serving time.
Step 4
Finely dice the carrot, leek and celery and place in a heavy based pot over med-high heat, along with your oil of choice.
Step 5
Sautee until softened and translucent and then add the dry seasonings and garlic and stir through.
Step 6
Add the passata and tomato paste and mix to combine before adding the lentils.
Step 7
Pour in 2 cups of your stock and bring to the boil.
Step 8
Reduce heat and simmer uncovered for 30 minutes, stirring frequently.
Step 9
Add the other 2 cups of stock and simmer for a further 20 minutes until the stock has mostly absorbed.
Step 10
Season to taste.
Step 11
To serve, cut the sweet potatoes in half and use a fork to fluff the roasted insides.
Step 12
Spoon the taco mix over the top and then add sour cream or coconut yoghurt.
Step 13
Finish off with a sprinkle of fresh coriander.
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Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
© NAOMI SHERMAN FOOD CREATIVE 2022
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