Baked Sweet Potatoes Stuffed with Spiced Lentil Salad Lemon Tahini Dressing

Ingredients

• For the sweet potatoes:
• 4 medium sweet potatoes, scrubbed
• 1 cup (200 grams) dried brown or pardina lentils, rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 small white or yellow onion, diced
• 3 cloves garlic, finely minced
• 2 tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon finely grated or minced fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon sweet paprika
• 1 tablespoon harissa paste (or 1 teaspoon ground chili powder)
• 1/2 teaspoon salt
• 4 cups firmly packed baby spinach
• 2 tablespoons pomegranate molasses (optional)
• 1/2 cup lemon tahini dressing (below)
• Optional toppings: chopped fresh parsley, chopped fresh cilantro, snipped fresh chives, or chopped scallions
• For the lemon tahini dressing:
• 1/4 cup tahini
• 1 clove garlic, finely minced or grated
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon agave nectar or maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

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