Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.
With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email email@example.com.
BAKED SWEET POTATOES WITH LENTILS
This hearty vegan dish will satisfy any meat-eater! The spices in the lentils give it warmth, while the lemony tahini dressing gives it a bright zestiness. There’s a lot of flavor in each bite, and it’s so good. And if you have any leftover lentils and dressing, throw some on a bed of steamed spinach. Enjoy!
For the lentils
- 4 medium sweet potatoes, baked
- 1 cup dried red lentils (or your choice), cooked
- 1 Tbsp olive oil
- 1 tsp cumin
- 1 cup chopped red onion
- 3 cloves garlic, minced
- 1 pints fresh grape tomatoes, halved (or 1 can of diced tomatoes)
- 1 tsp ground ginger
- 1/4 tsp sweet paprika
- 1 Tbsp chili powder
- 4 cups baby spinach
- Salt and pepper
For the tahini sauce
- 1/3 cup tahini
- 1/3 cup lemon jice
- 1 Tbsp olive oil
- 1/2 tsp Kosher salt
- 2 Tbsp water
- Heat oil in large skillet over medium heat. Add cumin seeds and cook until fragrant. Add onion and saute until translucent. Add garlic and tomatoes cooking until the tomatoes start to break down.
- Lower heat and add lentils, spices and spinach. Stir frequently until spinach has wilted. Add water as needed to adjust consistency. Season with salt and pepper.
- Combine all ingredients for the tahini sauce adding enough water for desired consistency.
- Halve the hot sweet potatoes and mash the flesh inside the skins with a fork. Top each half with the lentils, drizzle with tahini sauce and serve immediately.