Lentil-stuffed Sweet Potatoes and Creamy Tahini

SERVES 4

One small red onion, peeled and finely chopped

3 garlic cloves, minced 2 tbsp tomato puree 1 tsp coconut oil 1 tsp cumin 1 tsp turmeric 1 tsp ground coriander Half a tsp mild chilli powder Quarter tsp cayenne pepper Quarter tsp cinnamon 1 cup green lentils 1 tin chickpeas, drained 450ml vegetable stock 6 tbsp tahini yoghurt 4 medium sweet potatoes, washed

Handful of parsley, leaves and stems finely chopped

Half a lemon, juiced Salt and pepper, to taste

Fresh parsley and pomegranate seeds, to garnish

250g CO YO Natural Coconut Milk Yoghurt

1 tbsp tahini 1 tsp dried mint 1 lemon, juiced

Handful fresh parsley, finely chopped

Salt and pepper, to taste ● Start making the tahini yoghurt by mixing all the ingredients together and seasoning to taste. Place in the fridge to keep chilled.

● Preheat your oven to 180C. Once heated, prick the sweet potatoes all over, then place on a lined baking tray. Cook for around 45 minutes, or until the flesh is soft.

● In the meantime, heat some coconut oil in a pan, then add the onion and garlic and fry for a few minutes until the onion has softened. Add the tomato puree and spices, then stir well and cook for another minute or two. Stir in the lentils and chickpeas, then pour in the stock. Stir to combine, then bring to the boil before turning down the heat and simmering for 15-20 minutes, or until the lentils are almost cooked but still have some ‘bite’.

● Stir through half of the tahini yoghurt mixture, the chopped parsley, lemon juice and season to taste. Allow to warm for a minute or so, then remove from the heat.

● Serve the sweet potatoes sliced open and filled with the stew and a few dollops of tahini yoghurt. Add a sprinkling of fresh parsley and pomegranate seeds to serve.