Prep Time:

15 min

|

Cook Time:

1 hr

Serves 4-6

Ingredients

• 4 medium sweet potatoes, cut into large chunks
  1 medium onion, chopped
  2 carrots, chopped
  2 (10-ounce) packages of brown button mushrooms, wiped clean with a damp paper towel and halved
  1/2 bunch kale, chopped
  1 handful of fresh parsley, chopped 
  1/2 cup coconut milk (or your favorite milk)
  2 tablespoons organic butter (or vegan butter if you want to avoid dairy)
  1 tablespoon apple cider vinegar (or fresh lemon juice)
  1 tablespoon tamari
  1 tablespoon tomato paste
  1 teaspoon chili powder
  ½ teaspoon sea salt (add more to taste as desired)
  ½ teaspoon black pepper
  2 15-ounce cans lentils or other beans, drained and rinsed

Directions

1. In a large Dutch oven, boil the sweet potatoes in salted water for about 30 minutes. While the potatoes are cooking, chop the onion, carrots, mushrooms, kale, and parsley. When potatoes are done (pierce them with a fork to see if they are soft enough), mash them with coconut milk, 1 tablespoon of butter, and add salt to taste. Remove the potatoes from the pot and set them aside. (You can use the lid of your Dutch oven to hold the mashed sweet potatoes.) 

2. Preheat the oven to 350 degrees. Heat the Dutch oven, add 1 tablespoon of butter, and sauté the onions for 5 minutes. Add carrots and mushrooms and continue to cook on medium heat until the mushrooms are soft. Add apple cider vinegar, tamari, tomato paste, chili powder, sea salt, pepper, and lentils. Season to taste. Layer the kale and parsley on top of the veggie mixture and top with the mashed sweet potatoes. Transfer the pot to the oven to bake for about 25 minutes, or until the sweet potatoes brown on top.

   © 2014 Omega Institute for Holistic Studies