Stuffed sweet potatoes with lentils and creamy tahini
Serves 4

For the lentil chickpea stew

One small red onion, peeled and finely chopped
3 garlic cloves, minced
2 tbsp tomato puree
1 tsp coconut oil 
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
½ tsp mild chilli powder
¼ tsp cayenne pepper
¼ tsp cinnamon
1 cup green lentils
1 tin chickpeas, drained
450ml vegetable stock
6 tbsp tahini yoghurt 
4 medium sweet potatoes, washed
Handful of parsley, leaves and stems finely chopped
½ lemon, juiced
Salt and pepper, to taste
Fresh parsley and pomegranate seeds, to garnish

For the tahini yoghurt

250g Natural Coconut Milk Yoghurt
1 tbsp tahini
1 tsp dried mint
1 lemon, juiced
Handful fresh parsley, finely chopped
​Salt and pepper, to taste


Start making the tahini yoghurt by mixing all the ingredients together and seasoning to taste. Place in the fridge to keep chilled. Preheat your oven to 180C. Once heated, prick the sweet potatoes all over, then place on a lined baking tray. Cook for around 45 minutes, or until the flesh is soft.

In the meantime, heat some coconut oil in a pan, then add the onion and garlic and fry for a few minutes until the onion has softened. Add the tomato puree and spices, then stir well and cook for another minute or two. Stir in the lentils and chickpeas, then pour in the stock. Stir to combine, then bring to the boil before turning down the heat and simmering for 15-20 minutes, or until the lentils are almost cooked but still have some ‘bite’. 

Stir through half of the tahini yoghurt mixture, the chopped parsley, lemon juice and season to taste. Allow to warm for a minute or so, then remove from the heat. Serve the sweet potatoes sliced open and filled with the stew and a few dollops of tahini yoghurt. Add a sprinkling of fresh parsley and pomegranate seeds to serve.