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Baked Sweet Potatoes with Spiced Lentils and Tahini Lemon Sauce

Baked sweet potatoes are filled with a spiced lentil spinach stew, drizzled with a creamy tahini dressing and topped with freshly chopped herbs. The dish is nutritious and flavourful, and is vegan, gluten-, soy- and nut-free. Plan one sweet potato per person.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4


  • 4 small/medium sweet potatoes
  • 1 cup brown or green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 small onion, diced
  • 2 medium tomatoes, diced
  • 2 large garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon unrefined salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon coriander
  • Pinch cinnamon
  • Freshly ground black pepper
  • 4 cups spinach
  • Chopped cilantro or parsley, for garnish
  • Sauce
  • 1/4 cup tahini
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or local honey
  • 1 clove garlic
  • 1/4 teaspoon unrefined salt
  • Freshly ground black pepper


  • Preheat oven to 400F.
  • Wash and rub sweet potatoes. Poke a few wholes with a knife in each potatoes then place on a baking sheet. Bake in preheat oven until very tender, about 45 to 50 minutes. Put sweet potatoes aside from heat and turn off oven.
  • Cook lentils in water or broth according to package directions. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add cumin seeds and let them cook, stirring, for about a minute. Then, add onions and cook until softened, about 3 minutes.
  • Add tomatoes, garlic, ginger, salt, paprika, coriander, cinnamon and pepper, and cook, stirring often, for about 5 minutes.
  • Add in lentils, stir again and let cook for a few more minutes before adding spinach and turning off heat. Set aside.
  • To make the sauce, add tahini, water, lemon, maple syrup, garlic, salt and pepper in a small blender and blend until silky smooth.
  • Cut the sweet potato lengthwise with a knife and gently open the potatoes. Fill with lentils, drizzle with sauce and top with fresh herbs. Serve.