(Vegan, Gluten-Free, Soy-Free)
(Serves ~3-4)
Ingredients:
1/2 cup of red lentils
1/2 cup of brown lentils
2 cups of strained tomatoes
1 1/2 cups of water
2 cups of baby bella mushrooms
1/2 of a yellow onion, finely chopped
4-5 large garlic cloves, minced
1 tbsp of dried oregano
1 tsp of cumin
1/2 tsp of smoked paprika
3 tbsps of tomato paste
3-4 sweet potatoes
1 avocado, for topping
Cilantro for garnishing
Bake the sweet potatoes in the oven until they are fully cooked. To make the sloppy joe, in a large covered saucepan, cook the lentils, strained tomatoes, water, onions, mushrooms, garlic and spices for 12-15 minutes or so on medium-low heat until the lentils have soaked up most of the liquid and the mixture it's getting thicker. Add in the tomato paste and cook on low for another 5 minutes or so until the lentils are fully cooked. Slice the sweet potatoes long ways in half and scoop the sloppy joe mixture into the sweet potatoes. Top with cubed avocado and garnish with cilantro. Enjoy!