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Lentil Bolognese Stuffed Potato with Hemp Parm

Gluten free & vegan
Servings 4

Ingredients

  • 4 medium-sized sweet potatoes
  • 2 tsp grapeseed oil or sunflower oil
  • 1 medium yellow onion chopped
  • 1 large carrot chopped
  • 1/2 tsp salt divided
  • 2 celery stalks finely chopped
  • 2 garlic cloves minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp cumin
  • 1/2 tsp crushed dried chili flakes
  • 1/4 tsp black pepper
  • 1 cup dry red wine
  • 1 1/2 cups marinara sauce
  • 2 cups cooked black or green lentils
  • 2 Tbsp balsamic vinegar
  • 1/3 cup hempseeds (hemp hearts)
  • 2 Tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup chopped parsley

Instructions

  • Preheat oven to 375 F. Prick each sweet potato several times with fork, place on baking sheet, and bake for 40 minutes, or until centers of potatoes are easily pierced with the tip of a knife.
  • As potatoes cook, in medium saucepan, heat oil over medium. Add onion, carrot, and 1/4 tsp salt; heat until beginning to soften, about 5 minutes. Add celery and garlic; heat for 3 minutes. Stir in Italian seasoning, cumin, chili flakes, and black pepper; heat for 30 seconds. Place wine in pan and simmer for 3 minutes, scraping up any brown bits from bottom of pan. Stir in marinara sauce and simmer for 15 minutes. Stir in lentils and balsamic vinegar; simmer for 5 minutes.
  • In small bowl, stir together hempseeds, nutritional yeast, garlic powder, onion powder, and remaining 1/4 tsp salt.
  • Slice open potatoes along their length and top with Lentil Bolognese. Sprinkle on Hemp Parm mixture and garnish with parsley.

Notes

Per serving: 451 calories; 19 g protein; 10 g total fat (1 g sat. fat); 63 g total carbohydrates (15 g sugars, 16 g fiber); 416 mg sodium

Better together

When sautéing onions, be sure to also toss salt into the pan; it draws out moisture, resulting in faster softening and better browning.