Don’t throw away your Thanksgiving leftovers and go straight for the juice cleanse! You can actually transform them into a healthy, plant-based, gluten-free, and nutrient-dense option with a few easy steps! It will help detox your body after a few too many comfort foods, while still feeling indulgent.
Sweet Potato Lentil Shepherd’s Pie
Serves 6
Ingredients
4 medium sweet potatoes
1 tbsp olive oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
4 1/2 cups prepared brown lentils
2, 15 oz cans diced tomatoes
2 tbsp tamari or coconut aminos
1 tbsp basil + more for garnish
1/2 cup chopped spinach
2+ tbsp non-dairy milk
Sea salt and black pepper, to taste
Instructions
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Cut the sweet potatoes into quarters. You can leave the skin on and it will slide right off once they are cooked. Put them in a large pot of water and boil for about 15-20 minutes until they are soft.
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Meanwhile, chop the carrots, onions, and celery into small chunks. Add these to a dutch oven with olive oil and sauté over medium heat for 10 minutes or until soft.
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Add the mixed garlic and let sauté for 1 minute.
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Add the prepared lentils to the pan and allow these to cook with the veggies for an additional 3 minutes.
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Preheat oven to 425°F.
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Add the cans of diced tomatoes, with the liquid, along with the basil, and spinach, and tamari to the pan. Let this filling simmer for 10-15 minutes.
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When the sweet potatoes are soft, remove them from the heat and drain the water. Remove the skins and mash with a fork. Add some sea salt, black pepper, and splash of non-dairy milk until it reaches a good consistency.
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Top the lentil mixture with a layer of sweet potatoes. Bake in the oven for 20 minutes. Allow to cool before serving.
If you want to try other modernized plant-based Ayurvedic recipes like this, you can find more in my new book, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook. (They make awesome Christmas gifts!)
Photos courtesy of Sahara Rose Ketabi