I have been having an absolute love affair with sweet potatoes this winter, or as some people know them – kumara. I tend to crave this sweet delight almost every day. Just on their own they can get a bit boring, so I decided to fill one with more delicious goodness, and it worked out great! A mix of tasty tofu, lentil and sauerkraut left overs one night, then more sauerkraut and a big dollop of coconut yoghurt the next!
- A few small or 1-2 large sweet potato / kumara
- 125 grams firm teriyaki tofu (or marinate your own)
- 1 tablespoon roasted sesame oil or olive
- 1 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ to ¾ cup cooked lentils or other beans
- Tamari to taste
- Mixed salad greens
- Fermented sauerkraut (red cabbage), yoghurt, kefir or whatever you have in the fridge
- Shallots finely chopped
- Wash the potatoes. Prick with a fork so they don’t explode and bake till soft. You can try steaming them too, but that will take longer and the skin won’t get so crisp.
- Cut tofu into small bite size pieces.
- Drain lentils (if there is any juice from a can or Organic BPA free) set aside.
- Heat skillet add the oil and sauté the onion till transparent. Then add the chopped garlic and sauté a few minute more.
- Stir in the cumin and coriander and stir around for a few minutes;
- Add the lentils, cover and cook on a low heat 5-10 minutes. Season with tamari to taste.
- Remove from the heat, and stir in the mixed salad greens to lightly cook.
- Cut open the potato(s) and spoon in filling. Top with ferment of your choice and dig in!