*There are soooo many options with this!!! if you don't want to make it vegan, make your sloppy joes with browned ground beef or turkey
*You can add more veggies like zucchini, broccoli, or mushrooms!
*You can smother something else besides a sweet potato, like a grilled portabella mushroom, stuff a pepper, or zucchini... etc.
(You can also just throw all the ingredients in your crock-pot if you want!!!! xo
OK, HERE'S THE BASIC RECIPE
Serves 6
1 tablespoon extra virgin olive oil
1 small onion, diced
1 red or yellow sweet pepper, diced
2 sticks of celery, finely chopped
1 teaspoon ground cumin
1 teaspoon chilli powder
1 cup (200g) French lentils
1- 28oz (796ml) can tomato sauce
3 tablespoons tomato paste
1 teaspoon Sriracha sauce
1 teaspoon salt
2 teaspoons balsamic vinegar
3 baked sweet potato's
Serves 6
1 tablespoon extra virgin olive oil
1 small onion, diced
1 red or yellow sweet pepper, diced
2 sticks of celery, finely chopped
1 teaspoon ground cumin
1 teaspoon chilli powder
1 cup (200g) French lentils
1- 28oz (796ml) can tomato sauce
3 tablespoons tomato paste
1 teaspoon Sriracha sauce
1 teaspoon salt
2 teaspoons balsamic vinegar
3 baked sweet potato's
*top with sliced avocado if you like!
Bake your sweet potato's
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.
Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.
Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over 1/2 a baked sweet potato
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.
Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.
Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over 1/2 a baked sweet potato
No comments:
Post a Comment