Let’s face it. A classic barbecue smokehouse loaded potato is a cardiologist’s nightmare. This version gives the nutrition a big boost by swapping in a sweet potato and black lentils for the typical white spuds and fatty chopped meat.
- 5 small sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 cup diced red onion
- 1 celery rib removed of leaves and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup black (beluga) lentils
- 2 cups no-salt-added vegetable stock, plus more as needed
- Sea salt and black pepper
- Chipotle Tahini
- 3 tablespoons tahini
- 1 tablespoon olive oil
- Juice of 1 lemon
- 3 tablespoons chipotle sauce (sauce from a can of chipotles in adobo)
- 1 teaspoon ground cumin
- Sea salt and black pepper to taste
- Cilantro and sliced jalapeño to garnish
Instructions: Heat the oven to 400 degrees. Line a baking sheet with parchment paper.
Wash the sweet potatoes, poke a few holes in them with a fork, and place them on the baking sheet. Bake in the oven until they are tender and can easily be pierced with a fork, 50-55 minutes.
To a large nonstick skillet over medium heat, add the olive oil, garlic, onion and celery. Cook until the onion begins to brown, about 3-5 minutes. Add the thyme and oregano to the skillet and cook for about 1 minute. Add the lentils to the skillet, stirring to ensure that each lentil is coated with oil and seasoning. Add the stock and bring to a light simmer. Stir occasionally and cook, partially covered, until the lentils are tender and the sauce is thick, 35-40 minutes. If you notice the liquid level getting very low at any point, add 1/4 to 1/3 cup of water. Season to taste with salt and pepper.
While the lentils cook, whisk together the Chipotle Tahini ingredients. Cover and set aside in the fridge. To make it thinner, add freshly squeezed lemon juice or water, 1 tablespoon at a time until you reach the desired consistency.
Slice open a baked sweet potato and fluff the flesh with a fork. Top with a serving of lentils, followed by a teaspoon or 2 of Chipotle Tahini. Garnish as desired.
Makes 5 servings
Per serving: 279 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 59 mg sodium, 40 g carbohydrates, 15 g dietary fiber, 6 g sugar, 12 g protein