This simple recipe is only 5 ingredients, it's completely plant-based, yet it tastes decadent and refined. Gather your ingredients (listed in the recipe card at the bottom of the page) and let's get cooking.
To cook the sweet potato, pierce it with a fork for ventilation and microwave for 4 minutes. While the potato is cooking, strain the Right Foods Organic Lentil Vegetable with Kale Soup to separate the lentils + veggies from the broth. You'll use both these parts later. Dr. McDougall's soups are award-winning soups with organic, gluten-free, and lower-sodium options.
When the potato is cool enough to touch, cut it lengthwise and scoop out some fo the potato to form a bowl. Mix the potato with the lentils + veggies you just separated. Stuff this mixture into the potato and cook in the air fryer (or oven if you don't have one) until crispy.
While the potato is cooking, put cornstarch and 2 tbsp of broth in a small pot, whisking to create a slurry. Add in the rest of the broth, tahini, and maple syrup, whisking until thick. Now you have a delicious gravy to top your stuffed potato.
Garnish with salt, oregano, rosemary, and pour over the gravy before digging in.
If you made this recipe, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
We have tons of recipes on our website, like this tasty healthy ramen that’s one of our favorites.
If you liked this recipe, you’ll love these: