Herb baked sweet potato with mushroom and lentil chili

By Rodney Bowers
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herb_baked_sweet_potato_mushroom_lentil_chili
SERVES
4
 TO
6

Ingredients

HERB SALTED BAKED SWEET POTATO

  • 4 sweet potatoes
  • Coarse sea salt, to taste
  • Fresh mixed herbs
  • Olive oil, for drizzling

MUSHROOM AND LENTIL CHILI

  • ½ cup raw nuts
  • 1 sweet onion
  • 1 red pepper
  • 2 jalapeño peppers, seeds removed
  • 1 garlic head
  • 2 cups cremini mushrooms, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 1 teaspoon sea salt
  • 1 tablespoon chopped oregano
  • 2 teaspoons smoked paprika
  • 500 millilitres canned tomatoes
  • 2 tablespoons tamari
  • 1 cup dried mushrooms
  • 1 cup water
  • 5 cups vegetable stock
  • 1 cup green lentils
  • 1 cup bulgar wheat
  • 1 small can black beans, rinsed & drained

LIME CREMA

  • 1 cup sour cream/Greek yogurt
  • 2 limes
  • 1 garlic clove, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Directions

HERB SALTED BAKED SWEET POTATO

  1. Blend fresh herbs in food processor until fine then add salt and mix.
  2. Lay herb salt in an oven-proof dish and add sweet potatoes on top.  Drizzle with olive oil and bake for 20-30 minutes at 375F.
  3. Slice and top with chili and lime crema.

MUSHROOM AND LENTIL CHILI

  1. In a skillet pan, toast the nuts until golden and aromatic. Pop them in a food processor and finely grind then set aside.
  2. Add the onion, jalapeños, peppers, mushrooms and garlic to the food processor and blend until well chopped. Set aside.
  3. Add the oil to a preheated large pot on medium-high and add the veggies and sweat for seven to ten minutes until golden.
  4. Add the spices and toast for one minute.
  5. Add the salt, tomatoes, vegetable stock, soaked mushrooms, water and tamari and bring to a boil.
  6. Reduce to a simmer and add the nuts, bulgar, beans, lentils, and stew for 30-40 minutes or until the lentils are cooked.

LIME CREMA

  1. Roll the limes to soften and extract more.  Juice and zest both limes into the cup of yogurt.
  2. Add all the juice, garlic, cumin and salt too and stir to combine.  Place in the refrigerator and let the crema sit for at least a couple of hours.

WATCH

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