Recipe by Rancho La Puerta

INGREDIENTS:

3 large sweet potatoes

1 garlic clove diced

1 small red onion diced

2 celery sticks diced

2 carrots peeled and diced

1 cup of quinoa (cooked)

1 cup cranberry

1 cup of black lentils (cooked)

Olive oil

Salt

Black Pepper

Fresh herbs: basil, parsley, oregano, thyme

SAUCE:

8 medium tomatoes

6 garlic cloves

1 white onion

Olive oil

Salt

Black pepper

Fresh herbs: basil, parsley, oregano, thyme

DIRECTIONS

For the sweet potato:

Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

Use a fork to poke holes into the sweet potatoes, set them on the baking sheet

Bake for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Let it cool for 10 minutes, then cut in half and scoop the flesh out, let it set.

For the stuffing:

In a pan a medium heat, add the olive oil, sauteed red onion, garlic, carrot, celery, set aside.

In a mixing bowl add the black lentil, quinoa, and the sauteed vegetables, herbs and cranberries, mix well, add salt and black pepper to taste.

Stuffing our sweet potatoes:

Preheat oven at 320F, and place parchment paper in a baking sheet.

Fill the halves of the sweet potatoes and place in the baking sheet.

Bake them for 20 minutes, (you can add mozzarella or parmesan cheese on top).

Tomato Sauce:

In a medium pot fill with water to boil and poach your tomatoes.

Strain tomatoes and take the skin and seeds off.

In another pot add olive oil, onion and garlic, and poached tomatoes (skin and seedless), add herbs, salt and pepper to taste.

In a blender, blend the sauce, and set aside.

Plating:

Take 1 piece stuffed sweet potato, pour your tomato sauce on top.

Elevate with sauteed greens, roasted broccoli, or any vegetable of your choice.

Add some fresh herbs on top for garnish.