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1/20/2017 0 Comments

Loaded Sweet Potato 

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Gluten- Free

INGREDIENTS

4 medium sweet potatoes -I used Japanese sweet potatoes  (Also known as oriental sweet potatoes, these are my favorite!!! If you haven't tried them, you NEED to! )

Lentils
1 1/2 cups dry
 lentils
1 cup BBQ sauce (I used Annie's Organic Original BBQ Sauce, its GF and Vegan!)
1/4 cup Ketchup ( I use Organicville brand )
1/2 cup vegetable broth ( more if needed)
2 Tbsp agave
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne 
1/4 tsp salt 
pepper to taste 

Toppings
2 cups chopped lettuce 

1 cup cashew sour cream

Cashew sour cream
1 cup raw cashews
1/2 cups water (more to blend, if needed)
1/4 tsp salt
2 tsp apple cider vinegar
juice of half a lemon
-Place everything in a blender and blend until smooth and creamy. Adding more water if needed.

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Pierce each sweet potato several times with a fork or knife.
3. Place on a baking sheet with parchment paper.
4. Bake for about 45 mins to an hour, flipping half way through.
5. Bake until they are soft all the way through and oozing.
6. Cook lentils according to package directions.
7. Transfer lentils to a medium sauce pan. 
8. Add the rest of the lentil ingredients and cook on medium heat until everything is heated through.
9. Once sweet potatoes are done, let cool, then cut a slit in the middle of each potato.
10. Add BBQ lentils, chopped lettuce, and cashew sour cream.




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    I'm  Sabrina Podolak, Certified Holistic Health Coach. This is my blog where I share healthy recipes and lifestyle tips. I focus on plant- based, whole food recipes that are easy to follow, along with sharing my simple lifestyle hacks to help you become the best version of yourself. To learn more about my story, you can read my "About Me" page.  To start cooking something delicious go to my Recipes page.

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